Publications
Partners
- 200g - digestive or coconut biscuits, finely ground
- 100g - butter or margarine, melted
- 15ml - light brown sugar (optional)
- - LAYER 1
- 2-3Tbs - strawberry jam
- 250ml - fresh or frozen blueberries
- 10g - gelatin, sponged in 30ml water
- - LAYER 2
- 250ml - plain double-cream yoghurt
- 2-3Tbs - strawberry jam
- 250ml - fresh or frozen raspberries or strawberries
- 10g - gelatin, sponged in 30ml water
- - LAYER 3
- 80g - cherry-flavoured jelly powder
- 125ml - boiling water
- 125ml - cold water
- - TO SERVE
- - fresh berries (optional)
Line the bottom and sides of a 20cm round springform cake tin with baking paper and grease well with nonstick spray.
1 Crust Mix the biscuit crumbs, melted butter or margarine and sugar well. Spread the mixture evenly on the bottom of the cake tin and press down firmly. Chill in the fridge until needed.
2 Layer 1 Put the yoghurt, jam and berries in the bowl of a food processor and pulse until smooth.
3 Heat the gelatin in the microwave for 10-15 seconds or until just melted. Add to the yoghurt mixture and pulse until well combined.
4 Spoon the mixture onto the crust, spread evenly and chill in the fridge for at least 30 minutes.
5 Layer 2 Repeat steps 2 and 3 with these ingredients. Carefully spoon the mixture on top of the first layer and spread lightly. Chill in the fridge for at least an hour.
6 Layer 3 Dissolve the jelly in the boiling water. Add the cold water and stir well. Pour over the second yoghurt layer and chill in the fridge for 4-6 hours or overnight, until set.
7 To serve Carefully unmould the tart and garnish with fresh berries (if using). Slice and serve immediately. The tart can be kept in the fridge for up to a week.
