Thursday, 28 June 2012
Strawberry Yoghurt Tart
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We actually live in quite a confusing world - I've noticed that more and more since I started this (mostly) foodie blog.
When I just started (yeah, I began with Pinterest .. ), I found that I sometimes actually enjoyed the posts more than the recipe! That's the main reason I started this blog - to interact more with other bloggers. Well, I pinned a couple of thousand recipes, projects etc.
Right, so what is confusing - Graham Crackers, huh? what's that - and it's in every second recipe. Another thing - Crescent rolls .. in a can? No way, I was lost, totally! And what about jelly, some countries call their jam, jelly .. okay, I worked that one out. But I knew Jello is what we call jelly. Now, only a couple of months ago, I noticed that most of our stores now carry the BRAND "Jello" which could be either jelly or instant pudding - but is it stronger than our jelly or not - because of the weight difference? .. no idea (still have to test something).
For today, a last question (and I have no idea who I'm actually asking..) why can't we have Reese's Peanut Butter Cups ..?? Oh why not? I can make them, but really, it's much quicker to open a box or bag.
To give you more info on the Tennis biscuits which I love to use - it's a normal sweet biscuit with Coconut and very absorbent, so when making a dish like this one today, the Tennis biscuit layer will go softer when a liquidy (I don't know where I get these words..) mixture is added to it, but it will remain strong enough to act as a bond. I had some questions about this and what can be used instead, but to tell the truth .. I do not know what is available in other countries, therefore I can only tell you what a Tennis biscuit is. Hope this will help - and maybe if you can tell me more about a Graham Cracker .. ;-) I know, one can google it, but that will only give you ingredients and recipes.
A quick look again to remind you what today's post IS about ;-)
3/4 pack (of a 200g) Tennis Biscuits
2 Cans (410g ea) Strawberries in light syrup
80g box Strawberry Jelly
1 TB Lemon Juice
2 TB Sugar
250ml (1 cup) Plain Yoghurt
2 x 175ml tubs Strawberry Yoghurt
Whipped Cream & Fresh Strawberries to decorate
1.) Line the bottom of a rectangular 20 x 30cm dish with the Tennis biscuits, keep one or two biscuits to crumble over.
2.) Drain the Strawberries but keep 150ml syrup aside - Chop half of the Strawberries into fairly small chunks - leave the other half whole.
3.) Heat the retained Strawberry syrup until very hot. Add the Jelly, Lemon juice and Sugar - stir until all is dissolved.
4.) In a large mixing bowl - add the jelly mixture, Strawberries (chopped and whole), Plain Yoghurt and the Strawberry Yoghurt - mix well to combine all ingredients.
5.) Pour over the layer of Tennis biscuits and refrigerate until set. ( about 2 hours)
Just before serving, decorate with Whipped cream, Fresh Strawberries and crumbled biscuits.
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