Yogurt Berry Tart
A fresh yogurt berry tart featuring a chocolate‑buckwheat crust topped with creamy vanilla yogurt and mixed berries. Try this recipe and more from Spoonsparrow!
Ingredients
- 80 g dark chocolate
- 150 g buckwheat groats
- 500 g mixed berries (e.g., strawberries, blueberries, raspberries, blackcurrants)
- 8 sheets gelatin
- 4 Tbsp pear juice concentrate
- 500 g yogurt
- 200 g low‑fat quark
- 1 vanilla bean (filling)
- 150 ml Heavy Cream
Instructions
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1.
Coarsely chop the chocolate and melt it over a double boiler. Roast the buckwheat in a dry pan until fragrant, then mix into the melted chocolate. Press the mixture firmly into a springform pan and refrigerate.
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2.
Rinse the berries thoroughly, drain well, and set aside half for garnish.
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3.
Soak gelatin sheets in cold water. Warm the pear juice slightly and dissolve the drained gelatin in it. Whisk yogurt, quark, and vanilla bean flesh until smooth, then fold in 4–5 Tbsp of the gelatin mixture. Stir this into the remaining yogurt cream. Beat the heavy cream to stiff peaks and fold in the reserved berries. Spread the batter over the crust, smoothing the top. Chill for at least four hours.
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4.
Serve on a dessert plate, garnished with the leftover berries.
