Zesty Yoghurt Tart
On rainy days I really enjoy being in the kitchen, cooking. I love to see what ingredients I have lying around and then come up with a dish based on that.
I wanted to make something with full fat yoghurt in the base as I had a big tub of it. I found this recipe online and tweaked it a bit.
It was so good - really punchy with citrus. It took about 4 hours to fully set so make it ahead of time.
400 double cream plain yoghurt
1 tin condensed milk
Zest of 1 lemon
Juice of 3 lemons
1 packet lemon jelly
200ml boiling water
*optional - Pulp of 1 granadilla to top the tart off with
1 packet of tennis biscuits, crushed in processor or just crush inside packet using a bottle/rolling pin
1/4 cup melted butter
To make your crust:
Add the melted butter to your crushed biscuits. Mix it around until biscuit crumbs are darker in colour from the butter coating them. Get out a pie dish and spread your crumbs in the bottom. Spread them up the sides as well.
To make your filling:
Pour your boiling water over the jelly powder and stir until dissolved. Put in fridge to cool for a bit - it doesn’t need to be cold but lukewarm is fine.
In a big bowl, put your condensed milk, lemon zest and lemon juice. Stir to combine. Add your yoghurt and jelly and stir again.
Pour filling into the crust and top off with granadilla pulp if using.
Set in the fridge for min 4 hours. If you want to lessen the richness, serve with some whipped cream or ice cream.