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YOGURT TART

Sweet

This cold yogurt tart is a delicate dessert with a light flavour, enriched by a fragrant strawberry topping.

INGREDIENTS

For the biscuit base

Dry biscuits

300 g

Virgilio butter

175 g

For the cream filling

Yogurt (may be fruit)

375 g

Cream

200 ml

Icing sugar

5 tbsp

Gelatine

12 g

Cherry topping

as required

Easy, fresh and delicious! This cold yogurt tart is a delicate dessert with a light flavour, enriched by a fragrant strawberry topping. It doesn't matter whether you're an expert cook or not, this treat is made in a flash and needs no cooking, so it's perfect for summer. We'll prepare it in single portions, ready to serve to your guests.

First, melt the butter in a small saucepan and allow to cool. Chop the biscuits in a food processor and place in a bowl. Butter 4-5 single-portion glasses. Pour the melted butter into the biscuit crumbs and mix well. Place the biscuit mix in the single-portion glasses, pressing down with a spoon, and refrigerate for about 15 minutes to cool.

Soak the gelatine in cold water for 10 minutes. Warm a few spoonfuls of yogurt, remove from the heat and add the squeezed-out gelatine, stirring until completely dissolved.

Place the rest of the yogurt in a bowl, add the yogurt with gelatine and mix well. Whip the cream to firm peaks using an electric mixer. Fold the whipped cream carefully into the yogurt using a spatula.

Spoon the mixture into the glasses with the biscuit base, then place the single-portion desserts into the fridge to firm for at least 4 hours.

Decorate with cherry topping before serving.