Exotic Fruit Tart

Prepare a sponge mixture from the ingredients listed.

As the last step, add the butter and stir it in. Pour the dough into a springform pan lined with baking paper and place in the preheated oven.

E: middle. T: 200 degrees / 30 to 35 min.

For the filling, thinly peel the tamarillos. For the garnish, cut eight even slices and set aside. Grind and strain remaining tamarillos. Add orange zest and juice, lime juice, sugar and red wine, bring to a boil, continue to boil for 7 min and strain. Let the mixture boil repeatedly. Let gelatine melt according to instructions and stir into the mixture. Stir the lukewarm tamarillo puree with yogurt.

Whip the cream with sugar until stiff and fold half into the cooled puree.

Divide the cooled cake into three layers. Spread two layers with tamarillo puree and place on top of each other, place third layer on top. Spread top and cake all around with remaining whipped cream.

Garnish with chocolate sprinkles and tamarillo slices.

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