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:
Betty Bossi Koch-Center
One tart tin (approx. 28 cm in diameter)
How it's done
Place the butter, icing sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the flour and water, combine quickly to form a soft dough. Flatten the dough a little, cover and chill for approx. 1 hr. Roll the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper. Remove the upper sheet, place the dough and baking paper in the tart tin. Prick the pastry base firmly with a fork.
To blind bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove carefully from the tin and leave to cool on a rack.
Bring the gooseberries and syrup to the boil in a pan, reduce for approx. 5 mins., leave to cool. Spread the gooseberry mixture over the tart base.
Pour the yoghurt into a cheesecloth, squeeze out thoroughly, place in a sieve with the cheesecloth, leave to drain over a bowl in the fridge for approx. 1 hr., gently squeezing out the yoghurt from time to time. Place the cream cheese, syrup, lemon juice and drained yoghurt in a bowl, mix thoroughly 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, stir until smooth, stir into the yoghurt mixture. Spread the filling over the gooseberry mixture, smooth down, cover and chill for approx. 1 hr.
Mix the gooseberries and syrup, spread on top of the tart.
|Tip:||Use raspberries instead of gooseberries.|
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