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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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To drain the yoghurt
For one springform pan or cake tin (approx. 24 cm in diameter), lined with baking paper
How it's done
Mix the biscuits, butter and lime zest. Place the tin on a cake plate, spread the biscuit mixture over the base, press down firmly with the base of a glass or a spoon, cover and chill.
To drain the yoghurt
Use a thin tea towel to squeeze out any excess liquid from the yoghurt, transfer the yoghurt to a bowl.
Add the cream cheese, lime zest and juice to the yoghurt, mix well using the whisk attachment on a mixer. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Stir the chocolate into the yoghurt mixture. Spread the filling over the base, smooth down, cover and chill for approx. 3 hrs.
In a bowl, mix approx. 2 tbsp of lime juice with the icing sugar. Mix in the berries and leave to absorb for approx. 10 mins. Carefully remove the tin frame, remove the baking paper, arrange the berries on top of the tart.
|Prepare:||Prepare the yoghurt and cream cheese tart approx. 1 day in advance, cover and keep in the fridge. Remove the tin frame just before serving.|
|Shelf life:||Cover and keep in the fridge for approx. 3 days.|
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