It’s always summer yoghurt tart with mango, nectarines & banana

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Incredibly fresh, light and delicious summer dessert

I am currently staying at the Hibiscus Coast in South Africa and had the pleasure of cooking a meal for my kind of adopted family here. The main course was duck, so I was looking for a very light, yet delicious dessert and after finding amazingly ripe mangoes, nectarines and bananas in the kitchen I thought of this light and fresh yoghurt tart.

It is super easy to make and the yoghurt and lemon combo gives in an incredible freshness with is complemented perfectly by the fruits’ sweetness. The secret is the lime zest, though, which will give your tart just this little something. Needless to say, it’s quite healthy for a dessert due to yoghurt and fruits πŸ™‚

So let’s do it, I promise you’re going to love it! πŸ™‚

Ingredients

200g butter biscuits, finely crushed
110g butter, melted
900g natural yoghurt
10 gelatin leaves, soaked in cold water
juice and zest of 2 lemons
1 vanilla pod, scored lengthways and seeds removed
60g sugar
2 ripe mangos, peeled and thinly sliced
2 nectarines, destoned and thinly sliced
1 large banana, peeled and thinly sliced
zest of one lime
3 tbsp berry jam

Method

1. Mix biscuits and butter in a bowl and press into the base and along the sides of a large tart tin. Place in the freezer and leave to cool for at least 10 minutes.

2. In the meantime, combine yoghurt, lemon juice and zest, sugar and vanilla seeds and mix well.

3. Squeeze out the gelatine leaves and discard the soaking water. Melt the gelatine at low heat in a small sauce pan. Once it has dissolved, stir in one spoon of your yoghurt mix, then add everything to the rest of the yoghurt mixture and stir well.

4. Remove the tart tin from the freezer, spread the jam over the cookie crumbles and scrape the yoghurt mixture on to the biscuit base, and gently shake it to level out the surface.

5. Place in the fridge for about 10 minutes or until the yoghurt begins to settle. Then arrange the fruit in layers starting from outside going towards the middle until the tart is covered. Put the tart in the fridge and cool for 3-4 hours.

6. Right before serving, top with freshly grated lime zest and then just enjoy your tropical always summer yoghurt tart! πŸ™‚

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