Pineapple yoghurt tart

Name: Pineapple yoghurt tart
Prep time: 15 min
Total time: 15 min
Yield: makes about 16 slices serving
Cuisine: Baking
Ingredients: 200 g tennis biscuits crushed; 60 g butter melted; 1 pineapple jelly; 250 ml water boiled; 1 kg plain yoghurt double cream; 1 can crushed pineapple drained but syrup reserved; 250 ml sugar; 1 fresh pineapple thinly sliced

makes about 16 slices serving Prep: 15 mins

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By Food24 May 27 2019

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Ingredients (8)

CRUST

200 g	tennis biscuits — crushed
60 g	butter — melted

FILLING

1	pineapple jelly
250 ml	water — boiled
1 kg	plain yoghurt — double cream
1	can crushed pineapple — drained but syrup reserved

TO FINISH

250 ml	sugar
1	fresh pineapple — thinly sliced

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Method:

1. Crust: Mix the biscuits and melted butter and press onto the base of a 25cm square loose-bottom cake or tart tin.

2. Filling In a large mixing bowl, dissolve the jelly in the boiling water. Add the yoghurt and crushed pineapple and mix well.

3. Pour over the crumb crust and chill in the fridge for 3-4 hours or until set.

4. To finish: In a large pan, cook the reserved pine-apple syrup, sugar and pineapple slices until syrupy. Leave to cool completely. Spoon over the tart, cut into squares or rectangles and serve