Summary

Ingredients

• 100 chocolate, dark, roughly chopped
• 80 g corn flakes, rouhly crumbled
• 5 sheets gelatine, white
• 2 sheets gelatine, red
• Put 500 g strawberries aside as decoration, cut the remaining quarters
• 80 g suar
• 250 g yourt, Greek
• 250 g cream, whipped until stiff
• 1 vanilla sugar
• 1 lemon (s), zest grated
• 2 tablespoon honey
• 2 tablespoon cassis
• Sugar, fine

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Instructions

1. Melt the chocolate in a small saucepan over a hot water bath. Mix the cornflakes with the melted chocolate until they are completely coated with chocolate.
2. Line the plate or springform pan with baking paper. Put high portion rings on top. Spread the chocolate-cornflakes mixture into this and let it cool for about 1/2 hour until the base is firm.
3. Spread half of the strawberry quarters on the chocolate bases. Puree the remaining strawberry quarter with cassis liqueur and 40g sugar. Warm the puree slightly and dissolve the red gelatine, soaked in cold water and then squeezed out.
4. Mix the yogurt with the remaining 40g sugar, honey, vanilla sugar and lemon zest.
5. Heat 1/3 of the yoghurt mixture in a small saucepan and dissolve the white gelatin soaked in cold water and then squeezed out; Let cool down a little, mix with the rest of the yoghurt and fold in the cream.
6. Spread the yoghurt mixture over the strawberries. Pour the puree on top.
7. Chill tartlets well for at least 4 hours; then remove them from the molds and place on a cake plate. Moisten the 4 strawberries with a little water and toss them in fine sugar. Decorate the tartlets with it.
8. Tip: A mirror made of some blueberry groats goes well with this.