for 12 pieces

Base

1	rolled shortcrust pastry (approx. 32 cm Ø)

Filling

1 dl	full cream
400 g	white chocolate, finely chopped
150 g	plain greek yoghurt

To serve

200 g	cherries, pitted, halved
3 sprig	lemon balm, leaves torn off

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.

Show complete recipe