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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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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

  1. Soak the sheets of gelatine in cold water for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition value per person/bite

450 kcal
6 g
27 g
17 g
45 g
33 g
2 g

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