Raspberry Yogurt Tartlets
Raspberry yogurt tartlets with cream and lime: raspberries and lime contain almost no calories, but are rich in secondary plant compounds and vitamin C.
Ingredients
- 6 Eggs
- 135 g fine raw cane sugar
- 1 pinch salt
- 75 g spelt flour type 1050
- 25 g coconut flakes
- 4 sheets white gelatin
- 150 ml milk (1.5% fat)
- 1 large organic lime
- 150 g Yogurt (1.5% fat)
- 300 g raspberries
- 100 ml whipping cream
- 30 g white chocolate
- 1 tbsp chopped pistachio nuts
Instructions
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1.
Beat 4 eggs with 50 g sugar and salt in a bowl until creamy using the whisk of a hand mixer.
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2.
Sift flour directly onto the egg mixture, add coconut flakes and mix. Line a baking sheet with parchment paper.
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3.
Spread the batter on the sheet, smooth it out and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for 8–10 minutes. Remove from the sheet and place onto a surface dusted with 1 tsp sugar, parchment facing up. Brush the paper with water and lift off.
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4.
Cut 6 circles (10 cm diameter) from the sponge using a round cutter, wrap in cling film and set aside.
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5.
Soak gelatin for 10 minutes in cold water. Separate remaining eggs; beat yolks with 50 g sugar until fluffy. Bring milk to a boil, let cool slightly and gradually stir into the egg mixture.
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6.
Heat the egg‑milk mix over a bain‑marie while stirring until creamy. Squeeze out gelatin, dissolve it in the hot mixture while stirring and let cool for 5 minutes.
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7.
Rinse lime under hot water, dry and grate finely. Halve lime and squeeze juice. Mix zest, juice and yogurt into the cream. Chill for about 45 minutes, stirring once, until the cream starts to set.
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8.
Place the cut sponge discs in ring cutters (10 cm diameter). Drain raspberries and place them on top of the sponge discs, some reserved for garnish.
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9.
Beat egg whites with remaining sugar until stiff. Whip cream until stiff. Fold whipped cream first, then the meringue into the yogurt‑cream mixture. Spread the filling over the berries, smooth it out and chill 2–3 hours. Release the tartlets from the rings. Garnish with reserved raspberries, grated white chocolate and chopped pistachios if desired.
