Fruit Tart with Lime Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g powdered suar
- 100 g butter, cold
- 200 g flour
- 1 egg (s)
- 1 pinch (s) salt
- 3 sheets gelatin, white
- 2 lime (s), the juice it
- 150 g yourt (whole milk yourt)
- 3 tablespoon powdered sugar
- 200 g whipped cream
- Fruits (e.g. 2 nectarines, 250 g strawberries)
- Butter for the molds
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Possibly do the day before: knead powdered sugar with butter, flour, egg and salt quickly to a smooth dough. Wrapped in cling film, leave to cool overnight - otherwise at least 1 hour.
- Preheat the oven to 200 ° C. Grease the molds (e.g .: tart molds each 8cm in diameter) with butter.
- Roll out the dough thinly on a floured surface. Then cut circles out of the dough and place in the molds. Prick the dough bases several times with a fork.
- Put in the hot oven and bake for about 6-8 minutes.
- Soak the gelatine in cold water according to the instructions on the packet. Warm up the lime juice (do not boil!). Squeeze out the gelatine and dissolve it in the warm juice. Not cook! Now stir 2 tablespoons of yoghurt into the gelatine-juice mixture (to equalize the temperature), then stir the gelatine with the rest of the yoghurt and powdered sugar so that no lumps are formed. Whip the cream until stiff and stir into the yogurt.
- Carefully lift the tartlets out of the molds, fill them with the lime cream and cover and chill.
- Wash and clean the fruits and, if necessary, dice them into small cubes. Cover and chill.
- Just before serving, cover the tartlets with the fruit, dust with powdered sugar and serve.
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