John Myers
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Yogurt Apricot Tart
The perfect yogurt apricot tart recipe with a picture and simple step-by-step instructions.
Light sponge base
- 2 piece Eggs (size M)
- 80 g Sugar
- 100 g Sifted flour
- 1,5 teaspoon Baking powder
- 1 packet Vanilla sugar
- 1 pinch Salt
the yogurt mixture
- 500 g Yogurt 10% fat (I prefer the Greek here)
- 250 g Quark
- 50 g Sugar
- 2 tablespoon Honeycomb honey (Greek)
- 0,5 teaspoon Minzoel
- 2 piece Limes (just the juice)
- 1 pack Gelatine FIX white
- 200 ml. Cream 30% fat
the cake topper
- 1 times Apricot cream from our own production
- Or another fruit cream from the ready-made shelf
Decoration
- According to your taste
the floor
- Turn on the food processor and let it run all the time. Put the eggs in. Whip for about 3 minutes until creamy. If the mass has become lighter then sugar, a pinch of salt and vanilla sugar are added to the eggs. After another 3 minutes, the base is ready. Turn off the machine and remove the bowl. Preheat the oven to 180 degrees O / U heat.
- Mix the flour and baking powder and add to the stirred base mixture through a sieve. Apply with your hands. Wrap a springform pan in the bottom and edge with baking paper. Now add the biscuit mixture and pour the mold two and three times onto the worktop so that the dough is evenly thick. Put in the oven for about 12-15 minutes. During this time the other ingredients are finished.
First the yogurt cream.
- For this, all ingredients (except the gelatine and cream) are placed in the food processor and mixed for 2 minutes. At the same time, the gelatine is mixed with three tablespoons of the cream. Now whip the cream with the gelatine. When it is really firm, it is stirred into the yogurt cream spoon by spoon. Refrigerate.
- When the base is fully baked, take it out of the mold and remove the baking paper. Put the bottom back into the mold and spread some apricot cream very thinly on top. Add the yoghurt cream and place in the freezer for 10 minutes to cool down. If you use a finished product, stir the apricot cream well. I use my own apricot cream. You can find the link in my KB here >>>>> Apricot cream (apricot cream) could also be called fruit spread >>>>>
- If the “cake” has cooled down well, the cream is applied about 1 centimeter thick. Now a little bit of fantasy decoration is ready !!!!
Here is another tip 🙂
- This cake could also be served semi-frozen. This cake could also – for the adults with 2 glasses of sparkling wine – then use 50 ml. Less cream than something very special on the table.
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