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Yogurt berry tartlets

40 min
Yogurt berry tartlets

Yogurt berry tartlets

40 min
  • 250 gcurd cheese
  • 200 gfrozen raspberries
  • 150 gfrozen bilberries
  • 150 gyoghurt
  • 90 gcrème fraîche
  • 60 gsugar
  • 6 sheetsgelatin
  • 1 xvanilla pod
  • 1 xlemon
  • 0,5 xlimes
  • 4 Tbspwater
  • 1 pkgvanilla sugar

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mug 0.6 l
multi-purpose blade
First bake the sponge cake base. When the base has cooled, cut out the bases with a ring mold. Leave the bases in the ring, because you will add the filling later. Using the bamix® with the mincer attachment, the unthawed blueberries are blended into a sauce in the beaker. Proceed likewise with the raspberries. Put 50 g of the raspberry sauce to the side.
Soak the gelatine in the water. For the basic mixture, stir the curd cheese, crème fraîche, yogurt, vanilla sugar, sugar, lime juice and the grated lime zest using the bamix® with the mincer attachment. Now divide the mixture between three bowls. Put the blueberry sauce in one bowl, the raspberry sauce in the second bowl. In the third bowl you put the juice of a lemon and the pulp of a vanilla bean.
Now dissolve 5 sheets of the gelatine in a saucepan and distribute evenly into the three bowls. Stir everything well. Put the mixtures in the fridge and allow to infuse for 10 minutes. Use a ladle to spread the yogurt mixture over the sponge cake. First the blueberry mixture, then the raspberry mixture and finally the lemon mixture. Put into the fridge.
Now dissolve the last sheet of gelatine and fold it into the raspberry sauce that was set aside. Spread this over the tartlets. Now let the tartlets set in the fridge for a good 2–3 hours. Before serving, slowly cut along the edge with a warm knife. The ring then comes away very easily from the tartlet. Place a frozen raspberry on the tartlet for decoration.
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