This rambutan cake is as fresh as a summer breeze. The sweetness of the rambutan combines perfectly with the sour yoghurt. Treat your guests to this tropical surprise on a lovely summer afternoon!
Preheat the oven to 170 °C. Line the base of the springform with baking paper and grease the edge.
Put all the ingredients for the base in a mixing bowl. Knead to form a smooth dough. Press the dough into an even layer in the springform. Place the springform in the middle of the oven. Bake until the pastry is golden brown for approx. 15 minutes. Allow to cool completely.
Slice around 10 rambutans and remove the skin and the stone. Purée the flesh in the blender or with the hand blender.
Soak the sheets of gelatine in cold water for 5 minutes. Squeeze the lime. Bring half the rambutan purée, the lime juice and the sugar to the boil. Add the sheets of gelatine with the clinging liquid and stir until the gelatine dissolves. Remove from the heat, add the rest of the rambutan purée and leave to cool slightly.
Whip the cream with the mixer until stiff.
Spoon the quark through the rambutan mixture as lightly as possible. Now add the whipped cream spooning as lightly as possible. Spoon this mixture onto the cooled tart base and smooth the top level. Leave the tart in the fridge for at least 4 hours.
Decorate the tart with the rest of the rambutans, strawberries and mint.
