No-bake tart from the fridge

The recipe: Yoghurt Orange Tart


For the base:

200 g shortbread
125 g of butter
Juice and zest of a lemon
Cinnamon powder

For the filling:

45g of gelatin crystals
700g of yoghurt
700g whipped cream
4 dessert spoons of honey
120g icing sugar
Orange zest

For topping:

3 oranges
Chopped pistachios


Take the shortbread and crush them into a bowl. Dissolve the butter and mix into the crumbled shortbread. Add the cinnamon powder, lemon juice and the lemon zest and mix thoroughly. Cover the bottom of a springform baking pan (about 26cm in diameter) with baking paper and grease the rim. Then press the crumbled biscuit mix into the bottom of the pan and stick it in the fridge to chill for about 30 minutes.

Mix the yoghurt with the gelatin, stir in the honey, the powdered sugar and the grated orange. Then fold in the whipped cream and mix thoroughly. Spread the yoghurt cream smoothly and evenly onto the cake base. Leave the cake in the refrigerator overnight, or for at least 8 hours. Peel and slice the oranges and spread them over the top of the cake and sprinkle with chopped pistachios.

Serve and enjoy your very tasty cake!

Leave a Reply

Your email address will not be published.

Shopping cart