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Pineapple yoghurt tart


Pineapple yoghurt tart

Ingredients 11
Servings makes about 16 slices
Time 15 min

Ingredients

  • CRUST
  • 200
    g
    tennis biscuits, crushed
  • 60
    g
    butter, melted
  • FILLING
  • 1
    packet pineapple jelly
  • 250
    ml
    boiling water
  • 1
    kg
    plain double-cream yoghurt
  • 1
    can crushed pineapple, drained but syrup reserved
  • TO FINISH
  • 250
    ml
    sugar
  • 1
    fresh pineapple, thinly sliced
 

Method

chilling: 3-4 hours
 

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

 

Read more on: tarts
 

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