Yogurt Berry Tart with Cookie Crust

Ingredients

• 250 g digestive biscuits
• 150 g softened butter
• 200 g sugar
• 500 g red currants
• 12 sheets gelatin
• 1 untreated lemon
• 600 g yogurt
• 400 g whipping cream

Instructions

1. 1.

   Place the digestive biscuits in a freezer bag and crush them finely with a rolling pin. Beat the butter until fluffy. Mix the biscuit crumbs, butter, and 2 tbsp sugar, then press this mixture into a parchment-lined springform pan, firming it well. Chill for at least 30 minutes.

2. 2.

   Wash, trim, and discard stems from the currants; mix with 3 tbsp sugar. Set aside about 10 stems for garnish. Soak gelatin in cold water. Wash the lemon hot, dry, grate its zest, and squeeze out the juice. Stir yogurt with lemon juice, zest, and remaining sugar. Whip cream to stiff peaks. Drain the currants slightly and spread them over the crust. Dissolve gelatin in a small pot over low heat until liquid; stir 1–2 tbsp yogurt mixture into it, then add gelatin to the yogurt and mix well. Fold in whipped cream, pour into the tart ring, and smooth the top. Refrigerate for 4 hours until set.

3. 3.

   Serve garnished with the reserved currants.