Berry and yoghurt tart

Berry and yoghurt tart

10 Min. Active
25 Min. Total
163 kcal per piece
vegetarian
Nutritional value / piece: 163 kcal, Fat: 9 g, Carbohydrate: 16 g, Protein: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Baking tray
  • Brush
  • Fork
  • Knife
  • Oven mitts
  • Tablespoon
  • small bowl
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Puff pastry

1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1 tbsp water
1 tbsp sugar

Yoghurt

180 g plain yoghurt
100 g raspberries
250 g mixed berries (e.g. raspberries, blueberries, strawberries)

How it's done

The kids can help at the marked areas .

Puff pastry

1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1 tbsp water
1 tbsp sugar

Roll out the pastry. Brush the edges with water, sprinkle with sugar. Prick the pastry firmly with a fork, slide onto a baking tray along with the baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

Yoghurt

180 g plain yoghurt
100 g raspberries

Place the yoghurt and raspberries in a small bowl, crush the raspberries with a fork. Spread the yoghurt over the base of the tart.

250 g mixed berries (e.g. raspberries, blueberries, strawberries)

Quarter the strawberries, arrange on top of the tart along with the remainder of the berries.

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