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Pineapple yoghurt tart

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6-8 glasses servings Prep: 20 mins
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A fresh take on tart, with pineapple and yoghurt this dessert is taken to new realms of flavour.

By Food24 February 12 2020
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Pineapple yoghurt tart
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Ingredients (7)

200 g sponge finger biscuits
1 pineapple jelly
250 ml water
1 kg plain yoghurt — double cream
100 ml condensed milk
1 canned pineaple rings in syrup
1 fresh pineapple — cut into wedges (optional)
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Method:

1. Reserve a few finger biscuits for the topping and break
the rest into pieces. Divide the pieces among 6-8 glasses.

2. Put the jelly powder in a large bowl. Add the boiling
water and cold water and stir until the powder has dissolved.

3. Whisk in the yoghurt and condensed milk.

4. Drain the pineapple rings. Chop the fruit finely in a
blender and add to the yoghurt mixture.

5. Divide the mixture among the glasses and chill for 2
hours. Add a few biscuits on top and chill for a further 2-4 hours.

To serve

6. Garnish with pineapple wedges and serve.

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