Grape Yogurt Tart
Ingredients
- For the Crust
- 200 grams Ladyfinger
- 50 grams Shredded coconut
- 50 grams slivered almonds
- 2 Tbsps ground Walnut
- 150 grams butter
- For the cream
- 1 organic Lime
- 10 sheets gelatin
- 120 grams powdered sugar
- 200 grams cream cheese
- 250 grams Yogurt (0.1% fat)
- 150 milliliters Whipped cream
- For the jelly
- 5 sheets gelatin
- 300 grams white Grape juice
- 4 centiliters green Apple syrup
- 400 grams red and white Grape
Preparation steps
Line the springform pan with parchment paper.
For the crust, crush the ladyfingers using a plastic bag and a rolling pin. Combine the crushed cookies, grated coconut, almonds, ground walnuts and butter and mix well. Place on the bottom of the springform pan and press evenly flat with your hands or a spoon. Cover and refrigerate.
For the cream, rinse lime in hot water, wipe dry and finely grate zest. Squeeze juice from lime. Soften the gelatin in cold water. Stir together the lime juice, zest, powdered sugar, cream cheese and yogurt until smooth. Squeeze the gelatin and place in a small pan to melt over low heat. Stir in 3-4 tablespoons of cream. Whip the remaining cream until stiff, fold in the gelatin and whip until stiff again. Fold in the cream cheese mixture. Evenly spread the cream mixture onto the pie crust. Chill for a minimum of 4 hours.
For the jelly, soften the gelatin in cold water. Combine the grape juice and syrup in a pot. Add the squeezed gelatin and heat gently to dissolve. Pour over the chilled cream and refrigerate for 3 more hours.
Rinse the grapes, pat dry and cut in half. Loosen the tart from the mold, remove the paper and place the tart on a serving plate. Garnish with the grapes and serve.
