Quick, Simple, Delicious No-Bake Tart Crust

Name: Quick, Simple, Delicious No-Bake Tart Crust
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Biscuits; 50 grams Butter; 200 ml Yoghurt; 40 grams Sugar; 1 tbsp Lemon juice; 50 grams Blueberry jam; 100 ml ◎ Whipped cream; 10 grams ◎ Sugar; 5 grams ＊ Gelatin; 50 ml ＊ Water

cookpad.japan @cookpad_jp

I came up with an easy-to-make tart. To use up my blueberry jam, I filled it with a blueberry mousse.

In Step 4, be sure to press down on the tart crust firmly. Chill it well before serving. Recipe by nokko.t

I came up with an easy-to-make tart. To use up my blueberry jam, I filled it with a blueberry mousse.

In Step 4, be sure to press down on the tart crust firmly. Chill it well before serving. Recipe by nokko.t

cookpad.japan @cookpad_jp

I came up with an easy-to-make tart. To use up my blueberry jam, I filled it with a blueberry mousse.

In Step 4, be sure to press down on the tart crust firmly. Chill it well before serving. Recipe by nokko.t

I came up with an easy-to-make tart. To use up my blueberry jam, I filled it with a blueberry mousse.

In Step 4, be sure to press down on the tart crust firmly. Chill it well before serving. Recipe by nokko.t

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Ingredients

6 servings

Tart Crust
100 gramsBiscuits
50 gramsButter
Mousse
200 mlYoghurt
40 gramsSugar
1 tbspLemon juice
50 gramsBlueberry jam
100 ml◎ Whipped cream
10 grams◎ Sugar
5 grams＊ Gelatin
50 ml＊ Water

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Steps

1

Grease the tart pan with vegetable oil or butter, then line the base with parchment paper.
2

For the tart crust, break up the biscuits into pieces and pulverize them in a food processor.
3

Melt the butter, then pour it into the crushed biscuits while still hot.
4

Fill the tart pan with the crust. Use a flat-based cup or similar utensil to press the crust into the pan. Press it firmly. Chill in the refrigerator.
5

Soak the gelatin in the amount of water given, then dissolve in a double boiler or in the microwave.
6

For the mousse, combine the yoghurt, sugar, and lemon juice. Add the dissolved gelatin mixture and mix well.
7

Divide the yoghurt mixture in half. With half of the mixture, add the blueberry jam and mix.
8

In a separate bowl, prepare a stiff whipped cream, and mix it into the other half.
9

Pour the whipped cream mixture from Step 8 into the tart pan (you shouldn't need to use all of it).
10

Next add the blueberry mixture from Step 7.
11

Chill in the refrigerator and it's done.
12

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. That will turn it into a dessert for more mature palates.
13

This was made in a Tupperware container. Since it was deep, I didn't have any left over yoghurt mousse.