Yoghurt Tart using German Mousse Cheese Cake


Units %
Sweet Paste
Margarine New Mrs. J 608g 0
Fat Mandy's 608g 0
Icing Sugar 608g 0
Egg 122g 0
Pastarom Vanilla 12g 0
Cake Flour 1823g 0
Sweet Paste total 0
German Mousse Cheese Cake 1200g 0
Water 1824g 0
Yoghurt 1200g 0
Filling total 0
Ambiante 1120g 0
Choc Hard Dark 70g 0
Red Cherry Topfil 140g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy's and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C.

  1. Place water and German Mousse mix into mixing bowl fitted with a whisk and mix for 2 minutes on medium speed. Fold in yoghurt.
  2. Using a measuring jug pour ± 300 g into each baked tart base.
  3. Refrigerate.

  1. Decorate with toppings as required.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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