STRAW­BERRY YO­GHURT CHOC TART

Woman’s Day (Australia) - - Food To Love -

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.

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