Blackberry & Cherry Fridge tart with Chocolate Crust
Ingredients:
Crust:
152 g Oreo biscuit(s) (approximately 1.5 packets), finely crushed
90 ml butter, melted
Filling:
80 g jelly
Black Mulberry or Strawberry/Cherry flavour
10 ml gelatine
125 ml boiling water
500 ml LANCEWOOD® No Sugar Added Low Fat Blackberry & Cherry Yoghurt
or
LANCEWOOD® Double Cream Blueberry Yoghurt
cherries
fresh or frozen
To finish:
blackberries
fresh or frozen
Method
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.
To finish:
Decorate with blackberries and cherries.
Made With This Product(s)
