Sunday Spoil: Blackberry and cherry fridge tart with chocolate crust
Spoil your family the simply way this Sunday. Easy to prepare and made extra tasty thanks to the Lancewood Low Fat No Added Sugar Blackberry & Cherry Yoghurt, this simple berry fridge tart is just what you need to sweeten up your afternoon.
Serves 8
You’ll need: For the crust – 152g Oreo biscuit(s) (approximately 1.5 packets), finely crushed; 90ml butter, melted.
For the filling – 80g jelly, Black Mulberry or Strawberry/ Cherry flavour; 10ml gelatine; 125ml boiling water; 500ml Lancewood No Sugar Added Low Fat Blackberry & Cherry Yoghurt, or cherries, fresh or frozen Lancewood Double Cream Blueberry Yoghurt.
To finish – blackberries, fresh or frozen.
How to:
Crust:
Mix the biscuits and the butter together and press firmly onto the bottom and up the sides of a loose-bottomed 23 cm in diameter quiche pan. Refrigerate until firm.
Filling:
Mix the jelly and gelatine together. Add the boiling water and stir until all the crystals are dissolved. Leave to cool.
Add to the yoghurt and mix through. Pour into the prepared crust and spread out evenly.
Refrigerate for 2 – 3 hours until set and firm. Remove from pan and place on a serving plate.
Decorate with blackberries and cherries.
* Recipe & image by Lancewood.
