Cold nectarine tart with yoghurt cream

For 12 pieces
  • 200 g dark chocolate couverture
  • 100 g ladyfingers
  • 70 g Hazelnuts with skin
  • 6 sheet gelatine
  • 500 g Vanilla yoghurt (3.5% fat)
  • 130 g Sugar
  • 1 EL lemon juice
  • 6 Nectarines
  • 250 g whipped cream
  • Melissa
  • Icing sugar
75 minutes
Chop the couverture and melt it over a warm water bath. Roughly chop the ladyfingers and hazelnuts and stir into the melted chocolate. Coat the bottom of a rectangular tart pan (20 x 28 cm) thinly with oil. Spread the couverture mixture on top and press firmly. Soak the gelatine in cold water. Mix the yogurt, 100 sugar and lemon juice. Wash 5 nectarines, pat dry, cut in half and remove stones. Cut each fruit into 12 wedges. Heat 50 ml water and 30 g sugar in a small pan and briefly toss the nectarines in it. Remove the wedges from the brew and let them drain on kitchen paper. Set the brew aside. Squeeze out the gelatine, dissolve it and mix it with 4 tablespoons of yogurt, stir into the rest of the yogurt. Chill until the yogurt starts to gel. Spread the nectarine wedges on the chocolate base. Whip the cream until stiff and fold into the yogurt. Spread the cream from the center outwards on the nectarines and refrigerate for at least 2 hours. Take the tart out of the refrigerator and let it sit for about 15 minutes at room temperatureleave. Remove the tart from the mold and cut into 12 pieces. Wash lemon balm and pat dry. Halve 1 nectarine, remove stone. Cut the fruit into thin wedges. Heat the brew. Briefly toss wedges of nectarine in it and drain in a sieve. Decorate the tart pieces with lemon balm and nectarine wedges and dust with powdered sugar
Waiting time approx. 2 hours
1 piece approx .:
  • 340 kcal
  • 1440 kJ
  • 4 g protein
  • 18 g fat
  • 39 g carbohydrates


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