INGREDIENTS
2 cups fruit-free muesli
75g butter, melted
125g light cream cheese, at room temperature
3/4 cup light Greek-style yoghurt
2 teaspoons caster sugar
1/2 teaspoon vanilla bean paste
1 1/4 teaspoons powdered gelatine
2 tablespoons boiling water
12 strawberries, hulled, sliced
3 kiwifruit, peeled, halved, sliced
METHOD
Step 1 Process muesli until very finely chopped. With motor running, add butter and process until combined. Press mixture into 6 x 8.5cm (base measurement) fluted tart tins to cover base and sides. Place on a baking tray. Chill.
Step 2 Meanwhile, using an electric mixer with the paddle attachment, beat cream cheese until smooth. Add yoghurt, sugar and vanilla and beat until smooth. Sprinkle gelatin over boiling water. Mix with a fork until gelatin has dissolved. With motor running, add gelatin mixture and beat until combined. Pour into prepared tins. Chill for 4 hours or until set.
Step 3 Use a small knife to loosen the tarts from the tins. Place on a serving plate. Top with fruit.
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