Fruit Tart with Crunchy Base
Fruit tart with crunchy base is a recipe featuring fresh ingredients from the Tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g white couverture chocolate
- 40 g Butter
- 120 g fruit muesli
- 80 g cornflakes
- 200 g yogurt
- 0.5 untreated lemon (including juice and zest)
- 2 tbsp powdered sugar
- 3 sheets of white gelatin
- 100 g blueberries
- 150 g Strawberries
- 1 baby pineapple
Instructions
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1.
Break the couverture into pieces and melt it in a double boiler.
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2.
Melt the butter in a pot, add the fruit muesli and briefly toast it. Mix the muesli with the cornflakes into the melted chocolate.
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3.
Place a 22 cm tart ring on a small tart plate and fill the base with the mixture, pressing it down slightly. Chill in the refrigerator for about 2 hours until firm.
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4.
For the topping, whisk together yogurt, lemon zest, lemon juice, and powdered sugar.
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5.
Soak the gelatin sheets in cold water for about 10 minutes, then dissolve them in a small pot until they are drop‑wet. Add 2 tbsp of the yogurt cream to the gelatin, stir, then fold the gelatin mixture into the remaining cream. Spread this over the base and chill for about 30 minutes. In the meantime, wash the berries gently. Hull and halve the strawberries. Peel the baby pineapple and cut it into pieces. Arrange the fruit on top of the yogurt layer and serve.
