Before you turn-tail thinking this dessert looks too difficult, ask yourself the following questions:
Can you open a tin, a packet of biscuits, and a tub of yogurt? I’m not kidding, this pud is a piece of the proverbial urine!
I was given this recipe by my friend Chantelle, who sadly doesn’t blog anymore. Normally I make it in my round pyrex glass pie dish, but regular readers will know that I recently bought myself a posh rectangular loose bottomed tin. Also I had a jar of pitted cherries lurking in my cupboard crying out to be used. You could use any fruit, fresh, canned, bottled, or nothing at all, it’s delicious all by itself.
Don’t ask me how this recipe sets, I have no explanation, but the 10 minutes in the oven is all it takes, trust me.
1 pkt tennis biscuits, crushed
125g melted butter
500ml yoghurt – flavour of your choice
1 tin condensed milk
Fresh fruit, tinned fruit or bottled fruit for topping (optional)
1/2 pack jelly – flavour of your choice
1/2 cup (125 ml) boiling water or juice from tinned or bottled fruit heated.
Heat your oven to 180c
Grease/spray your tart container
Mix the melted butter and the crushed biscuits, form a base in your container and place in the fridge for 15/20 minutes to firm up.
Mix yogurt and condensed milk together in a bowl and pour over chilled biscuit base.
Place in the oven for 10 minutes only.
Take out of the oven and cool in the fridge for a couple of hours.
Mix half the jelly with your 125 ml boiling liquid, allow to cool, but not too much. It mustn’t be set, just gloopy.
Place your fruit on your tart and using a spoon carefully drizzle the jelly over the fruit, put back in the fridge until set, and that’s it. Told you it was easy!