Blueberry Yogurt Tarts

1. 1

   Make the tart base, eliminate any excess air, and chill.

2. 2

   Soak the gelatin in water then dissolve it by heating it in the microwave for 20 seconds.

3. 3

   Add the Greek yogurt to a bowl and beat it together with the sugar well with a whisk.

4. 4

   Then mix in the lemon juice and gelatin.

5. 5

   Whip the cream until soft peaks form, then mix it into the bowl from Step 2.

6. 6

   Next, fold the jam into the mixture using a rubber spatula until you achieve a marble pattern.

7. 7

   Then, pour the mixture into the baked tarts and leave to chill.

8. 8

   Garnish the completed tarts with fresh blueberries and mint.

9. 9

   You can make 4 mini-cheesecakes if you use some 6 cm ramekins instead.

10. 10

    If you want a denser tart filling then please add the yogurt to some cream cheese.

11. 11

    If you add cream cheese then you can get away with not whipping the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.