Peach yogurt tart

Directions

1. Preheat the oven to 190 °C (or 170 °C with the fan on) for about 10 minutes. ⏱ 10 min
2. Spread margarine evenly over the bottom of the baking dish and then distribute the flour mixture evenly throughout. ≈ 3 min
3. Cook for approximately 20 to 25 minutes. ⏱ 25 min
4. Once the cakes are baked, they need to be allowed to cool. ⏱ ≈ 20 min
5. Soak the gelatin sheets in cold water for about 10 minutes, until they soften. ⏱ 10 min
6. Thoroughly cleaned, without the seeds, cut in half, then into two pieces, or into small cubes. ≈ 3 min
7. If you are using canned goods, you do not need to perform this step. ≈ 3 min
8. In a large mixing bowl, combine the sugar, vanilla extract, vanilla, cream cheese, yogurt, and a pinch of salt. ≈ 4 min
9. Thoroughly mix with a spatula until the sugar, cream cheese, and yogurt mixture is smooth and consistent. ≈ 4 min
10. After soaking the gelatin and draining it, place it in a small bowl. ⏱ ≈ 30 min
11. Add 10 tablespoons of quark and yogurt cream. ≈ 3 min
12. Heat gently, stirring constantly. ⏱ ≈ 40 min
13. Once the mixture of gelatin and cream begins to simmer, remove it from the heat and continue to stir until the gelatin is completely dissolved. ≈ 4 min
14. Pour, the mixture into the remaining quark and yogurt. ≈ 3 min
15. Add the lemon juice and mix well. ≈ 4 min
16. Evenly distribute the diced Cucumis melo pieces over the base of the tart, then pour over the mousse mixture. ≈ 3 min
17. Spread evenly to create a smooth surface, and then arrange the remaining pieces of Cucumis melo on top of the mousse. ≈ 4 min
18. Store in the refrigerator, in the coldest compartment, for at least 4 hours, ideally overnight. ⏱ 4 hr