Yogurt and fruit heart tart

Feb 19, 2020
Crostata di yogurt e cuori di frutta

INGREDIENTS (for the 30 x 20 base)

  • 350g of muesli
  • 80 g of butter

INGREDIENTS (for the cream and for decoration)

  • 200 ml of vegetable cream (or already sweetened cow's milk to whip)
  • 250 g of whole yogurt
  • to decorate fresh fruit such as kiwi, strawberries, mango, blueberries etc.
  • fresh mint

PROCEDURE

  • Blend the granola with a mixer to obtain a uniform grain. Melt the butter and mix it with the grain.
  • Cover a baking sheet or mold with parchment paper and distribute the sprinkles. Compact by placing a piece of parchment paper on the surface and pressing with your hands.
  • Place in the refrigerator.
  • To make the cream, whip the cream and fold it into the yogurt using bottom-up movements.
  • Pour into the mold and level. Transfer to the freezer for at least 3 hours (you can prepare it the day before).
  • Turn it out onto the serving plate.
  • Using cookie cutters, cut out hearts or stars/flowers etc. from the fruit pulp and distribute over the surface of the cake. Add blueberries and mint leaves.

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