Strawberry Yogurt Tart

For the short pastry, mix sugar, flour, vanilla sugar and salt. Quickly add the oil and yogurt and knead into a smooth dough.

Wrap the shortcrust pastry in plastic wrap and chill for 1/2 hour. Preheat the oven to 200 °C. Roll out the dough thinly and line a fruit tart pan with it. Prick the bottom with a fork and bake the dough for about 10 to 15 minutes. Let cool.

Rinse and dry the strawberries. Soak the gelatin in cold tap water for 5 minutes, squeeze and heat in a saucepan with the juice of the lemon and dissolve.

Mix the yogurt with the pulp of the vanilla bean and stir by tablespoonfuls into the liquid gelatin. Remove from the heat, stir and let cool until lukewarm.

Pour onto the finished shortcrust pastry and spread the whole berries on top. Spiralize the lemon skin and top with it.

Sprinkle the cake with fine sugar to serve.

Preparation Tip:

Sprinkled with pistachios, the cake is especially delicious.

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