Youngberry fridge tart

Recipe from: 10/24/1991 12:00:00 AM
Ingredients 0
Servings 1


Serving Change


Place the sponge cake layer in a greased 20 cm loose-bottomed cake pan. Soak the gelatine in the youngberry syrup, but reserve 25 ml of the syrup for the topping. Beat the egg yolks and icing sugar together until pale and fluffy. Purée the youngberries (reserving 100 g for the topping) and add to the egg yolks with the salt and vanilla essence. Heat the gelatine over boiling water or in the microwave oven until melted. Add to the egg mixture and blend. Fold in the cream. Pour over the sponge cake layer in the pan and chill until set. For the topping, soak the gelatine in 25 ml of the reserved syrup and heat over boiling water or in the microwave oven until melted. Blend with the remainder of the youngberry purée. Pour over the cake and chill until the topping has set. Carefully turn out on to a cake platter. Makes a medium-sized tart.

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