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YOGURT TART

YOGURT TART

  • 2 packets Tennis Biscuits, crushed
  • 180 ml margarine, melted

Mix together and press into a greased pie plate. Refrigerate. Or place a layer of Tennis biscuits in a dish.

  • 2 packets of jelly
  • 200 ml boiling water
  • 1 tin condensed milk
  • 750 ml yogurt
  • 250 ml cream, beaten, optional

Dissolve jelly in boiling water. Leave to cool.
Some jelly can be sprinkled over the Tennis biscuits if you’re only using biscuits at this stage.
Stir in the condensed milk and yogurt. Fold in cream. Pour onto biscuits. Take care not to let biscuits float to the top.
Leave to set in the fridge.
Decorate with finely crushed biscuits and whipped cream.
Jelly and yogurt must be the same flavour.

Note:
If you use whole Tennis biscuits, put a little bit of condensed milk on each one and stick to the bottom of the pie dish, this will prevent floating.

Photo: Melissa Ann Vermeulen

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