No Bake Strawberry and Orange Tartlets
A ‘no bake’ dessert takes the pressure off in that last minute rush before guests arrive. The Greek yoghurt balances the sweetness here and soothes the sharpness of the passion fruit.
Makes 6 x 10cm tartlets or 1 x 24cm tart
For the biscuit base:
120g unsalted butter, melted and slightly cooled
200g amaretti biscuits
for the filling:
600ml double cream
zest of 1 orange
pulp of 2 passion fruit
100g Greek yoghurt
1 tsp vanilla extract
120g strawberries, washed and sliced into quarters
1 Brush 6 x 10cm loose-bottomed, fluted tartlet tins (or 1 x 24cm loose-bottomed, fluted tart tin) with a little of the melted butter.
2 Place the amaretti biscuits in a food processor and whizz until they’re fine crumbs. Add the butter and pulse a few times to combine, then carefully press the crumbs into the base and sides of the tartlet tins. Place in the fridge to set for 30 minutes.
3 To make the filling, whisk the cream and orange zest in a large mixing bowl with an electric beater until stiff peaks form. Add the passion fruit pulp and stir to combine. Fold in the yoghurt and vanilla extract until mixed through.
4 Spoon the filling into the set biscuit bases and chill again for 3 hours. When ready to serve, arrange the strawberries around the edge of the tartlets.
Recipe from the Weekend Chef – Easy Food for Lazy Days
Publisher Gill and Macmillan
Photo credit Joanne Murphy
We have a huge range of classes available over the Summer months – check out our website for more details:
If you have yet to buy a Father’s Day Gift – we are running a Head Chef Junior Chef class on Sunday 6th July
and again on 17th August at 230pm.
Adults are only €65.00ea and Kids under 12 are €45.00ea
Happy Weekend everyone!