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Crust:
Filling:
Topping:
Caramelised oranges:
Crust:
Mix the coconut biscuits and butter together and press into the bottom and up the sides of a loose bottomed 23 cm in diameter quiche pan.
Refrigerate until firm.
Filling:
Dissolve the jelly powder in the boiling water. Leave to cool to room temperature.
Add the yoghurt and granadilla pulp and mix well.
Fold the whipped cream into the yoghurt mixture and spoon into the prepared crust.
Refrigerate until set.
Topping:
Dissolve the jelly powder in the boiling water. Add the granadilla pulp.
Leave to cool to room temperature. Pour over the tart.
Refrigerate until set.
Caramelised oranges:
Heat the water and sugar together but do no stir.
Once it starts boiling, add the oranges in a single layer and simmer until the oranges turns opaque.
Add a little bit more water if necessary.
Leave to cool and arrange on top of tart before serving.
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