Yogurt and sour cherry tart

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

Dessert - Yogurt and sour cherry tart by Voichita A. - Recipia

Yogurt and sour cherry tart - a dessert that combines freshness and delicacy, perfect for a fruitful weekend. This recipe is not only delicious but also easy to prepare, bringing a touch of joy in every slice. I invite you to join me in this culinary adventure, to discover the secrets of each step and to create a dessert that will impress family and friends. Preparation time: 30 minutes Baking time: 20 minutes Cooling time: 3-4 hours (or overnight) Total: Approximately 4 hours and 30 minutes Number of servings: 8-10 Ingredients needed For the crust: - 4 eggs - 4 tablespoons of sugar - 2 tablespoons of cold water - 4 heaping tablespoons of flour - 1 tablespoon of cocoa - ½ packet of baking powder - 1 packet of vanilla sugar For the cream: - 550 g of plain yogurt (you can choose a creamier yogurt or one with 0.1% fat, according to your preference) - 1 small jar of pitted sour cherries (about 200 g) - 5-6 tablespoons of powdered sugar - 1 vanilla essence - 1 packet of vanilla sugar - Zest of one lemon - 6 sheets of gelatin (about 10 g) For the jelly: - 250 g of sour cherry syrup (or juice from a compote) - 1 packet of red jelly powder - 2 heaping tablespoons of sugar Step by step: 1. Preparing the crust Start by preheating the oven to 180°C. In a large bowl, mix the eggs with the sugar until you get a light and airy foam. Add the 2 tablespoons of cold water and the vanilla sugar, continuing to mix. Sift together the flour, cocoa, and baking powder, then gradually incorporate the dry mixture into the egg composition. Use a spatula to gently fold, so as not to deflate the mixture. Grease a tart pan with butter (or use cooking spray) and pour in the crust mixture. Bake in the preheated oven for about 20 minutes. To check if it is baked, insert a toothpick in the center; if it comes out clean, the crust is ready. Remove it from the oven and let it cool completely on a rack. 2. Preparing the cream Remove the cherries from the jar and let them drain for a few minutes. In a small bowl, hydrate the gelatin sheets in cold water for 10 minutes. In another bowl, mix the yogurt with the powdered sugar, vanilla sugar, and vanilla essence. Add the drained cherries and the lemon zest, gently mixing. Heat the gelatin over a double boiler or in the microwave for 20 seconds until it becomes liquid, then incorporate it into the yogurt cream. Place the mixture in the fridge for about 20 minutes, so it firms up slightly and is not too runny. 3. Assembling the tarts Prepare a removable bottom tart pan and place plastic wrap on the bottom. Place the cooled crust in the pan (you can soak it with a little sour cherry syrup if desired). Pour the yogurt cream over the cooled crust, ensuring it spreads evenly. For the jelly, combine the sour cherry syrup, jelly powder, and sugar according to the instructions on the package. Pour the jelly mixture over the yogurt cream, being careful not to mix the two layers. 4. Cooling Cover the pan with a lid or a larger pot and place the tart in the fridge for a few hours, ideally overnight, to allow the cream and jelly layers to firm up well. 5. Serving When you are ready to serve, carefully remove the tart from the pan and cut it into portions. You can serve it plain or with a dollop of whipped cream on top. It is a perfect dessert to enjoy alongside aromatic coffee, hot tea, or a delicate cappuccino. Useful tips - If you prefer a more intense sour cherry flavor, you can add some fresh cherries or a sour cherry sauce on top before serving. - I recommend using Greek yogurt for a denser and creamier cream. - The tart can be customized with other fruits, such as strawberries or raspberries, to add a touch of freshness. - You can try replacing gelatin with agar-agar for a vegetarian option. Nutritional benefits This yogurt and sour cherry tart is not only a delicious dessert but also a fairly healthy option. Yogurt is an excellent source of probiotics, which contribute to digestive health, while sour cherries provide a significant amount of antioxidants, vitamins, and minerals. Frequently asked questions 1. Can I use other types of yogurt? Yes, you can use Greek yogurt, natural yogurt, or even soy yogurt for a vegan option. 2. What can I do if I don't have gelatin? You can omit the gelatin, but the cream will be softer. Alternatively, you can use agar-agar as a substitute. 3. How long does the tart last? The tart lasts in the fridge for 3-4 days, covered to maintain freshness. Conclusion This yogurt and sour cherry tart is an ideal choice for a weekend dessert, easy to prepare and full of flavors. Whether you serve it on a special occasion or simply indulge yourself, this dessert will bring a smile to anyone's face. So, put on your apron, gather the ingredients, and let’s enjoy a sweet moment!

Yogurt and sour cherry tart

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