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. Courtesy of Catherine Fulvio. Get this recipe and more amazing recipes in her book‘The Weekend Chef’
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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
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.
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.
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.
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.