STRAWBERRY YOGHURT CHOC TART
MAKES 8 PREP 20 MINS CHILLING, SETTING
In a food processor, pulse 250g broken chocolate biscuits until fine crumbs form. Add 100g melted butter. Pulse until combined. Press mixture into base and sides of an 11 x 34cm fluted loosebase tart pan. Chill 30 mins. In a blender, pulse 500g Greek-style yoghurt, 2 x 250g punnets hulled, chopped strawberries and 2 tbsp honey. Continue blending until completely smooth. In a small bowl, whisk 3 tsp gelatine into
1/ cup just-boiled water 4 with a fork until dissolved. Cool slightly, then whisk into strawberry mixture (see tip). Set aside 30 mins until thickened slightly. Pour into prepared case. Chill 3 hours or overnight until set. Serve topped with extra halved strawberries and edible flowers.