Layered BERRY YOGHURT TART
MAKES 1 MEDIUM FRIDGE TART / PREPARATION: 30 MIN / COOLING: 1½ HOURS / SETTING: 4-6 HOURS OR OVERNIGHT
CRUST
◗ 1 packet (200g) digestive or coconut biscuits, finely ground
◗ 100g butter or margarine, melted
◗ 15ml (1T) light brown sugar (optional)
LAYER 1
◗ 250ml (1c) plain double-cream yoghurt
◗ 30-45ml (2-3T) strawberry jam
◗ 250ml (1c) fresh or frozen blueberries
◗ 1 sachet (10g) gelatin, sponged in
◗ 30ml (2T) water
LAYER 2
◗ 250ml (1c) plain double-cream yoghurt
◗ 45ml (2-3T) strawberry jam
◗ 250ml (1c) fresh or frozen raspberries or strawberries
◗ 1 sachet (10g) gelatin, sponged in
◗ 30ml (2T) water
LAYER 3
◗ 1 box (80g) cherry-flavoured jelly powder
◗ 125ml (½c) boiling water
◗ 125ml (½c) 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.
3Heat the gelatin in the microwave for 10-15 seconds or until just melted. Add to the yoghurt mixture and pulse until well combined.
4Spoon the mixture onto the crust, spread evenly and chill in the fridge for at least 30 minutes.
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
