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!
- South African
Prep Time30 minutes
Cooking Time4 hours
Notes*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;
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.