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
Base
Filling
To serve
Utensils
One tart tin (approx. 28 cm in diameter)
How it's done
Base
Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, remove the baking paper and pulses, bake the tart base for a further 10 mins. Remove from the oven, leave to cool in the tin on a cooling rack.
Filling
Place the chocolate in a bowl. Heat the cream in a small pan, pour over the chocolate in the bowl, stir well until the chocolate has melted, allow to cool for approx. 20 mins. Add the yoghurt, mix, cover and chill for approx. 1 hr. Using the whisk attachments on a mixer, beat the filling for approx. 1 min. until stiff, spread over the tart base, and smooth out. Chill the tart again for approx. 1 hr.
To serve
Garnish with the cherries and lemon balm.
| Tip: | Decorate the tart with chocolate shavings. |
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