Ingredients
Hint:
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
kochen@bettybossi.ch
Tart base
Strawberries
Tart
Utensils
Tart tin (approx. 24 cm in diameter), lined with baking paper
How it's done
Tart base
Melt the butter in a pan, allow to cool slightly. Finely crush the biscuits in a plastic bag using a rolling pin, set aside 2 tbsp. Place the remaining biscuits in a bowl with the almonds, add the butter, mix.
Spread the biscuit mixture over the base of the prepared tin, press down well with the bottom of a glass or the back of a spoon, press down with your fingers around the edges and pull up the sides a little, cover and chill.
Strawberries
Set aside 100 g of the strawberries for decoration. Cut the remaining strawberries into pieces, place in a measuring cup, puree.
Pass the strawberries through a sieve into a bowl. Add the yoghurt, sugar and vanilla sugar, combine.
Tart
Soak the gelatine in cold water for approx. 5 mins. Heat up 3 tbsp of the strawberry mixture in a small pan. Drain the gelatine, add, dissolve and immediately mix thoroughly with the rest of the mixture. Whip the cream until stiff and fold in carefully, spread over the tart base, smooth down, cover and chill for approx. 4 hrs.
To decorate
Cut the reserved strawberries in half, arrange on top of the tart along with the reserved biscuits.
| Shelf life: | The tart can be covered and kept in the fridge for 2 days. |
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