Yo­ghurt and straw­berry tart

Serves 10-12 Takes 40 mins + set­ting

Your Family - - Contents -

FOR THE CRUST 250g un­salted mixed nuts 30ml xyl­i­tol 45ml but­ter, melted

FOR THE FILL­ING 15ml gran­u­lated gela­tine 45ml wa­ter 500ml plain yo­ghurt 80ml xyl­i­tol

TO SERVE 250g straw­ber­ries, chopped + ex­tra 15ml xyl­i­tol mint, to gar­nish

1 For the crust, pre­heat oven to 160°C. Grease an 11cm x 35cm tart tin. Blitz the nuts un­til fine. Blitz in the xyl­i­tol and but­ter un­til mix­ture clumps to­gether. Press into pre­pared tin. Bake for about 20 min­utes or un­til light golden. Cool.

2 For the fill­ing, com­bine the gela­tine and wa­ter and set aside for 5 min­utes to bloom. 3 Com­bine the yo­ghurt and xyl­i­tol. Heat the gela­tine for a few sec­onds in the mi­crowave un­til just melted. Do not boil! Pour into the yo­ghurt mix­ture while beat­ing un­til smooth. Pour onto the base and re­frig­er­ate for at least 2 hours or un­til firm.

4 To serve, heat the straw­ber­ries and xyl­i­tol in the mi­crowave for 3 min­utes. Blitz. Cool. Care­fully re­move the tart from the tin and top with ex­tra straw­ber­ries and mint. Serve with the coulis.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.