Ingredients
- 350 g Greek yogurt
- 250 g flour
- 250 g fresh cream
- 140 g butter
- 80 g caster sugar
- 20 g almond flour
- 20 g fresh ginger
- 20 g candied ginger
- 1 pc egg
- blackberries and blueberries
- honey
- meringues
- icing sugar
- salt
For the heavenly tart recipe, mix the flour with the almond flour, a pinch of salt and the granulated sugar. Intridetela with the soft butter cut into small pieces, obtaining a sandy mixture, then add the egg and the ginger juice (obtained by squeezing the grated pulp). Work the mixture briefly; wrap the dough in the foil and let it rest in the fridge for 1 hour. Roll it out to 3-4 mm thick and line it with a tart mold (ø 22 cm); trim it at the edges, prick the bottom with a fork and cover it with baking paper. Fill with dried beans (or with the special ceramic beads for cooking in white) and bake at 180 ° C for 20 minutes.
Take out the cake, remove the beans and
the paper and bake it for another 2 minutes. Take out the pastry shell and let it cool completely.
FOR THE FILLING: Whip the cream with 30 g of icing sugar. Mix the Greek yogurt with 1 tablespoon of honey, then add it to the whipped cream. Chop the candied ginger and spread it on the bottom of the tart, then fill it with the yogurt cream. Cool the cake in the refrigerator for 1 hour. Complete the dessert with blackberries and blueberries or other seasonal fruit cut into small pieces, crumbled meringues and icing sugar.
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