No Nonsense Lemon Yogurt Tart

Ingredients

For the mass:

2 teaspoons floured baking powder

120g of sugar

1 packet of vanilla sugar

120g of flour

3 eggs

100g margarine

For the cream:

1 package of lemon jelly, for 500 ml of liquid

2 cups of cream

2 packets of cream thickeners

1 packet of vanilla sugar

350 g yogurt

1 cup of sour cream

120g of sugar

2 lemons

Preparation

1. First mix the flour with the chemical yeast. Mix the other ingredients well and add the flour. Bake in a springform pan lined with baking paper (I use a size 28) at 175°C for about 20-25 minutes.

Cream:

Mix the powdered gelatin with 50 g of sugar and mix with 300 ml of water. Allow to swell and then heat while stirring – do not boil – and allow to cool.

Then whip the cream with the whipped cream attachment.

2. Now mix the sour cream and yogurt with the remaining sugar, vanilla sugar and the juice of the squeezed lemons until smooth. Add the cooled gelatin and cool the mixture. As soon as the cream begins to thicken (this could take an hour), fold in the cream.