Blackberry Yogurt Tarts
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 293 kcal | (14 %) | ||
| Protein | 4.2 g | (4 %) | ||
| Fat | 16.9 g | (15 %) | ||
| Carbohydrates | 31 g | (21 %) |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 100 grams sugar
- 1 pinch salt
- 125 grams butter
- 1 egg
- Pastry flour (for work surface)
- Fat (for ramekins)
- For the topping
- 6 sheets white gelatin
- 300 grams Yogurt
- 75 grams sugar
- 200 grams Whipped cream
- 500 grams Blackberry
- 3 sprigs Lemon balm
Preparation steps
For the pastry: Combine flour, sugar, salt, fat and egg and process with the dough attachment of the hand mixer to a smooth pastry, wrap in foil and refrigerate for 30 minutes.
For the topping: Soak gelatin in cold water for 5 minutes. Place, dripping wet, into a small saucepan and dissolve on low heat. Whisk yogurt with sugar and quickly add gelatin, stirring.
Roll out pastry on a floured surface and line greased ramekins (125 ml capacity) (approximately 1/2 cup) with it, making edges all around. Bake in preheated oven (electric oven: 200°C / fan oven 180°C / gas level 5) (approximately 400°F) for about 15 minutes. Remove from the oven and cool. When yogurt mixture starts to gel, beat cream until stiff and fold into the cream. Place yogurt cream into a piping bag with a star tip and pipe into tart shells. Clean blackberries and arrange on top of tarts. Garnish with lemon balm leaves and serve.
