Berry Yoghurt Tart

Is a berry yoghurt smoothie your breakfast go-to? This tart combines frozen berries & yoghurt in a different way to enjoy as a breakfast or a nutritious tea time treat!




  • Vegetarian
  • Breakfast
  • Desserts


  • South African

Cooking Methods

  • Baking



Prep Time

30 minutes

Cooking Time

4 hours


*For the crust, Replace biscuits with crushed cereal or oats to enjoy it as a fun 'fruit and yoghurt' breakfast.


For 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.