Yogurt and cherry cream tart

Name: Yogurt and cherry cream tart - Mirona D.
Ingredients: For the base: 4 eggs; 4 tablespoons sugar; 2 tablespoons cold water; 4 heaping tablespoons flour; 1 tablespoon cocoa powder; half a packet of baking powder; 1 packet vanilla sugar. For the cream: 550 g plain yogurt (either full; fat or low; fat; according to preference; I used one with 0.1% fat); 1 small jar of pitted sour cherries; 5; 6 tablespoons powdered sugar; 1 vanilla essence; 1 packet vanilla sugar; grated lemon zest; 6 sheets of gelatin (totaling 10 g). For the jelly: 250 g cherry syrup (or cherry juice from a compote); 1 packet red jelly powder; 2 heaping tablespoons of sugar.

Dessert - Yogurt and cherry cream tart by Mirona D. - Recipia

Yogurt Cream and Sour Cherry Tart: A Refreshing Delight Total preparation time: 1 hour Baking time: 20 minutes Number of servings: 10 Who doesn't love a refreshing, light, and delicious dessert? The yogurt cream and sour cherry tart is a perfect choice for hot summer days or any special occasion. This recipe combines a soft, fluffy base with a flavorful yogurt and sour cherry cream, all topped with a shiny jelly that gives it an appetizing look. Plus, it's a simple, quick, and healthy recipe that can be adapted to personal preferences. Let's get started! Ingredients *For the base:* - 4 fresh eggs - 4 tablespoons of sugar - 2 tablespoons of cold water - 4 heaping tablespoons of flour - 1 tablespoon of cocoa powder - Half a packet of baking powder - 1 packet of vanilla sugar *For the cream:* - 550 g of plain yogurt (choose according to your preference: full-fat or low-fat) - 1 small jar of pitted sour cherries - 5-6 tablespoons of powdered sugar - 1 vanilla essence - 1 packet of vanilla sugar - Grated zest of one lemon - 6 sheets of gelatin (approximately 10 g in total) *For the jelly:* - 250 g of sour cherry syrup (or juice from a sour cherry compote) - 1 packet of red jelly - 2 heaping tablespoons of sugar Step-by-Step Preparation 1. Preparing the Base: Start by preheating the oven to 180°C. Separate the egg whites from the yolks and beat the egg whites with the sugar until you achieve a firm foam. Then, add the yolks, water, and vanilla sugar, mixing gently to avoid losing air in the mixture. 2. Incorporating the Dry Ingredients: In a separate bowl, mix the flour with the cocoa powder and baking powder. Gradually add this mixture to the egg composition, gently folding with a spatula to maintain the fluffy texture of the base. 3. Baking: Grease a round cake pan well with butter and pour the base mixture into it. Bake for 20 minutes, or until the base is firm and passes the toothpick test. Remove the base from the oven and let it cool completely on a rack. 4. Preparing the Cream: Drain the sour cherries from the jar, letting them dry a bit. Meanwhile, soak the gelatin sheets in a bowl of cold water for 10 minutes. In another bowl, mix the yogurt with the powdered sugar, vanilla sugar, vanilla essence, and grated lemon zest. Add the drained sour cherries to the mixture and mix everything well. 5. Incorporating the Gelatin: Heat the gelatin over a double boiler or in the microwave for 20 seconds until it becomes liquid. Add the gelatin to the yogurt cream, mixing quickly to incorporate evenly. 6. Cooling the Cream: Place the cream in the refrigerator for about 20 minutes to firm up a bit. 7. Assembling the Tart: In a detachable cake pan, place plastic wrap to facilitate removing the tart. Place the cooled base in the pan (optionally, you can soak it with a sugar-water syrup for extra moisture) and pour the yogurt cream over it, smoothing it out well. 8. Preparing the Jelly: In a saucepan, combine the sour cherry syrup, the jelly packet, and sugar, following the instructions on the package. Pour this jelly over the yogurt cream, ensuring it is evenly distributed. 9. Final Cooling: Cover the pan with a lid or a plate and let it chill in the refrigerator for a few hours, preferably overnight, to allow the cream and jelly to set. 10. Serving: Carefully remove the tart from the pan and place it on a platter. Cut into servings and enjoy this refreshing delight, perfect for any special event or simply to treat yourself after a long day. Practical Tips: - Gelatin: Make sure not to boil the gelatin, as it can lose its gelling properties. Slow heating or using the microwave is ideal. - Sour Cherries: If using fresh sour cherries, make sure to pit them and let them drain. Canned sour cherries are a convenient alternative, but choose a syrup with less added sugar. - Cream: You can experiment with different flavors and ingredients, such as adding raspberries or blackberries instead of sour cherries, to create a personalized version of the tart. Nutritional Benefits: The yogurt cream and sour cherry tart is a healthy choice, thanks to the yogurt, which is an excellent source of calcium and protein. Sour cherries, besides their delicious taste, are rich in antioxidants and vitamins, contributing to overall health. Frequently Asked Questions: 1. Can I use another type of yogurt? Yes, you can use Greek yogurt for a creamier texture or soy yogurt for a vegan version. 2. How can I make the tart less sweet? You can reduce the amount of sugar in the cream or use a natural yogurt without sugar. 3. Is it possible to preserve the tart? The tart keeps well in the refrigerator for 2-3 days, but it is best consumed fresh. Complementary Recipes: To complement this delight, you can serve the tart with warm chocolate sauce or a scoop of vanilla ice cream. Additionally, a refreshing iced tea or lemonade pairs perfectly with the flavors of this tart. Now that you know all the secrets of this yogurt cream and sour cherry tart, all that's left is to get cooking. Each bite will bring an explosion of flavors and textures, turning a simple dessert into a memorable experience. Enjoy!

Category: Dessert Author: Mirona D. Views: 1 Date: 05.10.2024

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