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1
Grease the tart pan with vegetable oil or butter, then line the base with parchment paper.
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2
For the tart crust, break up the biscuits into pieces and pulverize them in a food processor.
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3
Melt the butter, then pour it into the crushed biscuits while still hot.
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4
Fill the tart pan with the crust.
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5
Use a flat-based cup or similar utensil to press the crust into the pan.
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6
Press it firmly.
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7
Chill in the refrigerator.
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8
Soak the gelatin in the amount of water given, then dissolve in a double boiler or in the microwave.
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9
For the mousse, combine the yoghurt, sugar, and lemon juice.
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10
Add the dissolved gelatin mixture and mix well.
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11
Divide the yoghurt mixture in half.
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12
With half of the mixture, add the blueberry jam and mix.
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13
In a separate bowl, prepare a stiff whipped cream, and mix it into the other half.
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14
Pour the whipped cream mixture from Step 8 into the tart pan (you shouldn't need to use all of it).
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15
Next add the blueberry mixture from Step 7.
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16
Chill in the refrigerator and it's done.
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17
With the remaining mousse from Step 9, combine 40 g blueberry jam, 1 tablespoon water, and 1/2 teaspoon rum, and pour it on top.
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18
That will turn it into a dessert for more mature palates.
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19
This was made in a Tupperware container.
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20
Since it was deep, I didn't have any left over yoghurt mousse.
