Yogurt Tartlet with Apricots

Soak gelatine in cold water for 10 minutes. Stir lemon yogurt and curd until smooth. Add maple syrup to make it quite sweet, as the gelatine takes away some of the sweetness. Allow dripping wet gelatin to melt in a water bath, level with a little curd-yogurt cream, then stir into the cream.

Finely crumble onions between fingers, knead together with butter and lemon zest. Form bases of 8 to 10 cm ø from the crumb mixture on parchment paper, one unit at a time.

Pour cold water into dessert bowls of approximately the same diameter. When the cream begins to gel, pour into the dessert bowls and gel in the refrigerator for 6 to 8 hours.

Rinse and pit the apricots. Divide into 6 to 8 segments, depending on size. Invert one yogurt dome onto a crumb base of each. Press the apricot segments into the cream.

Approximately 345 Kcal per tartlet.

Tip: Use regular or light yogurt as needed!

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