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  • Rambutan yoghurt pie

Recept time 240 min.
Recept time 8 à 10
Recept time Oven
Recept time Saucepan
Blender Blender

This rambutan pie is deliciously fresh and summery. The sweetness of the rambutan combines perfectly well with the fresh tangy flavor of the yoghurt. Surprise your guests on a beautiful summer afternoon with this tropical delight!



  • 50 g almond flour
  • 50 g grated coconut
  • 45 g of sugar
  • 50 g soft butter
  • 1 egg


  • 10 EAT ME rambutans
  • 1 EAT ME lime
  • 900 g quark
  • 150 g of sugar
  • 2 dl cream
  • 10 leaves gelatine


  • 5 EAT ME rambutans
  • 5 EAT ME strawberries
  • EAT ME mint

Let's get to work

  1. Preheat the oven to 170 ° C.
  2. Mix all ingredients for the bottom in a mixing bowl until it becomes a smooth dough. Cover the bottom of the cake tin.
  3. Bake the bottom in 14 minutes and allow to cool.
  4. Score the rambutans right around and remove the skin and the kernel. Then puree the flesh.
  5. Soak the gelatine leaves in cold water.
  6. Place the pureed rambutan, the lime juice and sugar in a saucepan and bring to the boil. Add the gelatin and stir constantly until the gelatin sheets are disolved. Let it cool down for 5 minutes.
  7. Whip the cream until it has a yogurt-like consistency.
  8. Fold the quark mixture through the rambutan mixture. Then fold the cream gently into it.
  9. Fill the bottom of the tart with the rambutan mixture.
  10. Allow the cake to set for in the fridge at least 2 hours.
  11. Decorate the pie with rambutans, fresh strawberries and mint leaves.

More recipes with lime

Yoghurt met blauwe bessen en bramen
Yoghurt with blueberries and blackberries
Zalmbaguette met granadilla dressing
Salmon baguette with granadilla dressing
Vijgen blini
Fig blini
Carambola tartes tatin
Carambola tartes tatin
Passiefruit cocktail
Passion fruit cocktail

Read more about the used products

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