Caramel Yoghurt Tart Recipes
CARAMEL YOGHURT TART
Away on business for 10 days, I was about to board a plane back home when I got a call to tell me we were having unexpected guests for tea that evening. In a crunch, I sent a text message to my 15-year-old daughter, asking her to please pop over to the bakery. My daughter then discovered that her scooter was out of action, not being able to reach me as I my flight had just taken off she decide to make something herself, this recipe she put together herself. There is only one thing I can say, Yummy. Very quick and easy to make. Our guest went back for seconds.
Provided by JeanineD 2
Categories Dessert
Time 14m
Yield 1 Large tart, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Base:.
- Melt margarine, crush the biscuits, mix the margarine and crushed biscuits together, and press in to a fluted tart dish set aside.
- Filling:.
- Mix the caramel yoghurt and condense milk together well, then pour onto the crushed biscuit base.
- Cook in the microwave for 4 minutes on high.
- Remove and let cool to room temperature then serve with dollops of fresh whipped cream.
EASY NO COOK/BAKE CHILLED FRIDGE TART
my mom's favourite recipe for family barbecues, I am ALWAYS asked for the recipe! You can make it as low or high-fat as you like and leave it plain or use toppings, eg: use strawberry yoghurt, then top with strawberries and cream, or apricot yoghurt with apricots, chocolate with chocolate, etc.
Provided by froglet
Categories Gelatin
Time 2h10m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Crush the biscuits- I put them in a plastic bag and crush with a rolling pin.
- Add the melted butter, mix well and press hard into the bottom of your pie dish.
- Refrigerate for 1 hour.
- Make up the jelly packet with only HALF the liquid (to make about 285ml jelly).
- Add the condensed milk FIRST and stir.
- Add the yoghurt and stir.
- Pour onto the chilled biscuit base and refrigerate immediately for 1 hour.
- Decorate if desired.
- You can double the mix by using gelatine, mixed with half the recommended water, a 300g carton of cream cheese and another 500g yoghurt.
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