BLUEBERRY-YOGHURT-TARTLET
INGREDIENTS ( 4 pcs )
for the dough:
- 100 g flour
- 50 g sugar ( alt. sweetener for diabetics )
- abt. 8,5 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- 60 ml sunflower oil
- 100 ml soy-drink without sugar
- 80 ml sparkling mineral water
for the yoghurt layer:
- 200 ml cold water ( tap water )
- 1 sachet Agatine = 10 g ( vegetable gelatin )
- 120 ml soy-yoghurt without sugar
- 30 g sugar ( alt. sweetener for diabetics )
- 125 g blueberries
PREPARATION
step 1
- preheat the oven to 180 ° Celsius
step 2
- mix all dry ingredients together ( dough )
- mix all liquid ingredients together
- pour the liquid mixture into the dry mixture little by little
- put a piece of baking paper onto a baking tray
- put 4 mousse rings ( diameter 8 cm ) on it
- pour the dough into the rings
- bake it for 25 – 30 minutes ( test for doneness with a toothpick )
step 3
- take the tartlets out of the oven
- let them cool down inside the rings
step 4
- take the tartlets out of the rings
- cut them through by half ( horizontally )
- put the lower halves back into the rings
- spread one third of the blueberries onto it
step 5
- mix the Agatine with the water and bring it to boil
- stir in yoghurt and sugar
- let it cool down for some minutes
step 6
- pour half of this yoghurt-mixture into the rings (onto the lower cake halves )
- put the upper cake halves onto it
- spread the second third of the blueberries onto it
- pour the remaining yoghurt-mixture onto it
- spread the remaining blueberries on top of it
step 7
- refrigerate the tartlets for at least one hour
- take them out of the rings and serve it
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