Yogurt bavarois tartlets with kiwi berries

Don’t these kiwi berry tartlets look fabulous? The slightly sour yoghurt and sweet kiwi berries make an unusual taste combination. Why not give it a try. It’s super easy.

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Preparation method

Dessert, Cakes
4 persons
40 min. preparation 4 hours of waiting time
450 kcal Nutrition Value

Ingredients

Yogurt bavarois tartlets with kiwi berries

3 sheets of gelatine
125 g kiwi berries
75 g caster sugar
250 ml full fat yoghurt
60 g butter
1 tbsp brown sugar (optional)
8-10 wholemeal biscuits
100 ml whipping cream

Kitchen tools

Food processor
MIxer
4 x 6-8 cm high cake rings ø

Preparation method

Soak the sheets of gelatine in cold water for 5 minutes.
Cut 1/3 of the kiwi berries into small wedges. Place in a sauce pan with 50 ml of water and the caster sugar and bring to the boil. Add the squeezed gelatine and stir until it has dissolved. Allow to cool for 10 minutes. Add the yoghurt. Put in the fridge until needed.
Melt the butter with the brown sugar in a saucepan. Finely grind the biscuits in the food processor. Add the melted butter while the machine is running and mix well.
Place cake rings on a baking tray lined with baking paper. Divide into the biscuit crumbs mixture over the rings and press it down well. Put in the fridge until needed.
Whip the cream with the mixer until almost stiff. Fold the whipped cream into the kiwi berry mixture as gently as possible. Spread the bavarois over the biscuit base. Leave to set in the fridge for at least 4 hours.
Halve the rest of the kiwi berries. Remove the cake rings (insert a thin spatula or knife into the ring to release the bavarois). Garnish with the halved kiwi berries.