Banana and toffee yoghurt tart


Ingredients 15
Servings 0
Time 10-15 min

Ingredients

  • CRUST
  • 200
    g
    Marie biscuits, crushed
  • 125
    g
    butter, melted
  • FILLING
  • 2
    ripe bananas, mashed
  • 125
    ml
    apricot juice
  • 50
    ml
    milk
  • 30
    ml
    custard powder
  • 30
    ml
    castor sugar
  • 350
    ml
    banana and toffee yoghurt
  • 250
    ml
    milk
  • 30
    ml
    boiling water
  • 15
    ml
    gelatine, dissolved in boiling water
  • 125
    ml
    cream, stiffly whipped
  • banana slices for decoration
 

Method

10-15 min
 
Mix the crushed Marie biscuits and melted butter and press the mixture into a 24 cm pie dish. Boil the mashed bananas and apricot juice together for 5 minutes. Blend the milk, custard powder and castor sugar together to form a smooth paste. Stir the milk mixture into the banana mixture and add the yoghurt and 250 ml milk. Heat, stirring continuously, till the mixture thickens and is done. Remove from the heat and cool slightly. Fold in the gelatine mixture and pour the filling into the prepared crust. Chill till set. Decorate with cream rosettes using the stiffly whipped cream and banana slices. Makes a medium-sized tart.
 

Read more on: dairy
 

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