Tuesday, 18 March 2014

Frozen Blueberry Yogurt Tart by Karen Yee







Frozen Blueberry Yogurt Tart

Tart Shell
1 Cup finely processed digestive biscuits
125g  flour
113g melted unsalted butter
2 tbsp of castor sugar
A pinch of salt

Preheat oven to 180C and lightly grease your muffin tins.
Mix everything together until it resembles wet sand and press into muffin tins.
Bake for 10 mins. Let it cool and pop into freezer for minimum 30 mins. Gently remove and they can be stored frozen till you wish to fill them. 

Yogurt filling
200g of plain yogurt (I use Bulla)
½ cup of topping cream (Non-dairy whipping cream)
2 tbsp of icing sugar
2 tsp of vanilla extract

Add icing sugar and vanilla to topping cream and whip topping cream to stiff peaks.
Mix topping cream mixture well with the plain yogurt.
Spoon them into each tart shell and place 4 to 5 blueberries into each tart. Top with more blueberries.
Pop into freezer and freeze for 3 hours or till set. Thaw for 5 to 10 mins before serving. 

** If you are using flavoured yogurt you might want to omit the icing sugar if the yogurt is already sweetened.

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