BLUEBERRY YOGURT TART WITH COOKIE BASE
| Ingredients | |
| 120 g | Butter |
| 250 g | “Der Große Bauer Blueberry-Cassis“ |
| 100 g | Ladyfingers |
| 1 pack | Vanilla sugar |
| 90 g | Amarettini |
| 250 g | Whipped cream |
| 6 pieces | Gelatine |
| 250 g | Blueberry |
Making
1. for the cookie base, melt the butter in a pan over a low heat. Place the ladyfingers and amarettini in a large freezer bag and crush finely with a rolling pin. Add the cookie crumbs to the melted butter and press the mixture into the base of a tart tin.
2. soak the gelatine in cold water. Pick the blueberries, set some aside for decoration.
3. puree the remaining blueberries and set aside a tablespoon of the puree. Mix the puree with "Der Große Bauer Heidelbeere-Cassis" and the vanilla sugar to make a cream.
4. now dissolve the gelatine, dripping wet, over a low heat. Stir in some of the cream, then add the mixed gelatine to the rest of the cream and mix well. Whip the cream until very stiff and fold into the cream. Spread the cream over the cookie base and smooth it out.
5. decorate with the reserved purée and blueberries and leave the tart to set in the fridge for approx. 4 hours.
