Recipe: Raspberry Yoghurt Tart

Jako came home with 3 punnets of raspberries earlier in the week and so I decided to adjust my Mom’s granadilla yoghurt tart recipe to make a raspberry version. See below.


Raspberry Yoghurt Tart
Serves: 12 – 14
Prep Time: 15 minutes
Cooking Time: 5 hours or overnight
1 packet tennis biscuits, finely smashed
110 g butter, melted
125 ml cream
1 kg raspberry yoghurt, or any berry yogurt
1 packet raspberry jelly
2 tsps gelatin
1 cup (250 ml) boiling water
2 handfuls of fresh raspberries
1 For the biscuit base: Stir the melted butter through the biscuits until well mixed.
2 Place mixture in a tart dish and use the back of a spoon or spatula and press the crumbs down firmly. (The dish I used was approximately 15 cm x 23 cm.)
3 Whip the cream until stiff. Fold the cream into the yoghurt until combined.
4 Make the jelly with the hot water and add the 2 tsps of gelatin and stir until completely dissolved.
5 Mix the jelly and some of the fresh raspberries into the yoghurt mixture. Add the remainder of the raspberries on top to ensure they are visible.
6 Pour onto the biscuit base and place in the refrigerator and allow setting overnight or in 5 hours.


For my mom’s granadilla version; replace the raspberry yoghurt with granadilla yoghurt and the raspberry jelly for lemon jelly and the fresh raspberries can be replaced with 1 or 2 tubs (approximately 115g each] of granadilla pulp. The method will remain the same.

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