Berry Yoghurt Tart

The Crust

• 1 pack of coconut tea biscuits (*or oats)
• 25g melted butter
• Zest of 1 lemon

For the FiIlling;

• 14g gelatine
• 30ml lukewarm water
• 1kg Clover Classic Smooth Strawberry Yoghurt
• 125ml (1/2 cup) honey

For the topping:

• 80ml (1/3 cup) whipping cream
• 45ml (3 Tbsp) icing sugar
• 60ml (1/4 cup) Clover Classic Smooth Plain Yoghurt
• 5ml (1 tsp) vanilla extract
• Mixed frozen berries, of your choice

For the Crust

• Blitz biscuits until fine in a food processor or crush with a rolling pin in a ziplock bag.
• Add melted butter and mix well – the mixture must look like wet sea sand.
• Line a 30cm scalloped tart case with the biscuit mix, making sure you apply pressure to ensure a steady crust.

For the filling:

• Sponge gelatine by mixing the gelatine and water – set aside until needed.
• Pour the yoghurt into a bowl.
• Take a third of the yoghurt and heat it in a pot with the honey.
• Melt gelatine and mix with the heated yogurt.
• Strain over the rest of your yoghurt and lightly stir with a spatula until fully incorporated.
• Pour into lined tart case and allow to set for at least 4 hours or overnight in fridge.

For the topping:

• Whip the cream to soft peaks, add the icing sugar and whip to stiff peaks. Fold in the yoghurt and vanilla extract.

• To assemble the tart, remove from the tart case, and garnish with the whipped yoghurt topping and frozen berries, to taste.