Fresh Berry Tart

8 servings, ready in 40 minutes

This tart is colourful, fresh and a great way to start the spring!

Method

 

Crust

Pre-heat oven to 180 C. Put the digestive biscuits in a plastic food storage bag and crush them using a rolling pin or you may also choose to put the biscuits in a food processor and pulse until finely ground. In a mixing bowl, combine the margarine and biscuit crumbs. Press the crumbs firmly over bottom and up sides of a pie plate. Bake 6 to 8 minutes, or until set. When it’s ready, remove from the oven and let it cool.

Filling

Add the yoghurt, blueberries, vanilla and SPLENDA® Granulated in a blender and blend everything together until you achieve a smooth purple coloured mixture. Once the crust is cool, add as much filling there can fit into the crust. Spread evenly on the surface and freeze for 20 minutes to allow the crust and filling to set.

Topping

Add desired fruit to the top of the tart and freeze for 5 minutes or refrigerate until ready to serve. Carefully remove the outside tart pan ring right before serving.

 

Ingredients

  • ---------------------------------
  • Filling
  • ---------------------------------
  • 2 cups low-fat Greek yogurt
  • 2 cups blueberries
  • 1 teaspoon vanilla extract
  • 2 tbsp SPLENDA® Granulated or SPLENDA® Stevia Crystal
  • ---------------------------------
  • Crust
  • ---------------------------------
  • 1/4 cup butter
  • 1 cup digestive biscuit crumbs
  • ---------------------------------
  • Tart Topping
  • ---------------------------------
  • 1 cup blueberries (or mixes berries if you prefer)

Nutrition information

per serving
Energy 191kcal
Fat 9.80g
of which saturates 5.30g
Carbohydrate 17.0g
of which sugars 10.00g
Protein 7.50g
Salt 0.00g

Share this recipe