No Bake Strawberry Yoghurt Tart ?????

Actually I planned to make Yoghurt Cheesecake�. a Secret recipe copycat.. But I didn�t get hold of cream cheese and my yoghurt�s coming to it�s use by date.. And I got a lot of fresh strawberries in the fridge (just went to Camerons the week before, Strawberries were on sale, RM20 /2kg @ 4 big boxes).

So, this came as a sudden idea. I planned to use digestive biscuits for this, but the minimart nearby didn�t have it. So, I changed plans to use Oreo and Weetameal instead.


No Bake Strawberry Yoghurt Tart Recipe

Ingredients:

Weetameal Crust
130gm Jacob�s Weetameal (1 small pack)
2 Tbsp honey
65 gm melted butter

Oreo Crust
150gm Oreo (1 tube)
50 gm melted butter

Yoghurt Filling
500gm / 2 cups good creamy strawberry yoghurt
1 cup milk
2 Tbsp sugar
1 � Tbsp gelatin
2 Tbsp water

Topping
2 cups of strawberries (cut into halves)
1 cup water
2 Tbsp sugar
� Tbsp gelatin

Method:
1. Weetameal crust: Blend biscuits in a food processor, mix in honey and melted butter. Mix well.
2. Oreo crust: Blend whole cookies in a food processor and mix in melted butter. Mix well.
3. Press crumbs into a deep dish or tart foils. Freeze.
4. While tart cases are freezing, prepare filling. Bloom gelatin in water. Boil milk and sugar. Pour onto bloomed gelatin. Stir until gelatin is totally dissolved. Leave to cool down.
5. Pour yoghurt into milk, mix well. Ladle yoghurt mixture into chilled tart cases.
6. Place tarts into the fridge again to set and then prepare topping.
7. Boil water and sugar, remove from heat and sprinkle in gelatin. Stir to dissolve. Leave to cool until syrupy consistency.
8. When yoghurt filling has set, arrange strawberries on top of filling and spoon in a 5mm layer of gelatin mixture.
9. Chill in fridge until everything is set.




The tarts I made, 2 big and 2 small




Weetameal crust






Weetameal crust cut up







Oreo crust







Oreo crust cut up



****

I personally prefer Oreo crust

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Egg Tarts ??

This a cookie crust egg tart..not puff pastry like with layers, neither is it firm or crunchy.. It's a rather fragile egg tart. I'd recommend eating this with a spoon.

I've tasted something like this from Bee's Bakery in USJ Taipan, they call it Hong Kong egg tart.

My colleagues love this. My family loves this too... Maybe you'll like it too...

Please don't substitute this with margarine or "Buttercup" or "Farm Cows".. It will not taste the same, definately.

Egg Tart Recipe

Pastry
250g plain flour

2 tbsp castor sugar

1 egg yolk

150g butter,

Filling

150g castor sugar

150ml hot water

250ml milk(1 small pack of milk)

1/8 tsp salt

1/2 tsp vanilla essence

3 large eggs

1 egg white (From the same egg where the yolk was used in the crust)

Method

1. Cream the butter with the egg yolk and sugar.
2. Add in flour. Mix well. (If the dough is sticky for you , well maybe your yolks are larger than mine, add in extra flour by the teaspoon until it no longer feels sticky, but got a slight flour feel to it, but not too much though, as it will toughen the crust. the borderline of stickiness and dry feel is very thin.. so, add extra flour with caution)
3. Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9�10cm circles of pastry with a pastry cutter.
4. Lightly press the pastry circles into foil tart cases(I�m lazy to wash up the tart tins).
5. Refrigerate the lined foil cases for 2 hours (I left them overnight)
6. Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
7. Sieve egg mixture and pour into the cold tart crust.
8. Bake at 180C (fan)/200C for 25 minutes.

**

I used disposable foil tart cases... this pastry is rather difficult to be removed from the regular tart moulds. They cost me RM6 .25 for 125 pcs, bought from Bake with Yen.

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