A No-bake amaretti crust with a no-bake filling made with white chocolate ganache and yoghurt.
For the Crust:
- 200g amaretti cookies (crunchy ones)
- 75g butter, soft
- 35g plain flour
- 50g caster sugar (or granulated sugar)
For the Filling:
- 200g white chocolate, finely chopped
- 120g double cream or heavy cream
- 38g, granulated sugar
- 244g plain full-fat strained (Greek-style) yoghurt
- 6g powdered gelatin
- 30g water, at room temperature
- 400g fresh raspberries
For the glaze:
- 110g Raspberry & Pomegranate jam or any berry jam will do
- 1 Tbsp Rose syrup or Rose water
- 15g water (if using rose water instead of syrup then exclude this)
- Makes one big 9 inch (23 cm) tart or eight 4 inch (10 cm) small round tarts. I would recommend using loose bottomed metal tart tins for ease of removal.
- Preheat the oven to 180C, and grease all the tartelette pans.
- Place all the ingredients for the crust into a food processor and blitz into a fine, sandy crumb. Do not worry about how fine they need to be as they will still work if it is semi coarse too. If you pick some up and squeeze it, it should stick together easily.
- Tip the mixture into the lined pan and press it evenly over the base and up the sides. Place in the oven for 8 minutes, or until slightly darker in colour – it may feel a little soft, still, but it crisps up as it cools.
- Do not be tempted to touch them or unmould them yet. Set aside to cool completely. Put these in the fridge after cooling them if you want to fill them later.
- Pour water into a small bowl, sprinkle gelatin evenly over the top, and let it stand until the gelatin blooms and absorbs the water, about 5 minutes
- In a medium saucepan over medium heat, bring the cream to just below a boil, stirring frequently or it will stick to the bottom. Reduce the heat to low and add white chocolate, sugar and bloomed gelatin. Stir gently with a silicone spatula until the chocolate melts and gelatin dissolves, about 2-3 minutes
- Take the pan off the heat, add yoghurt and whisk until smooth.
- Scrape the filling into cooled tart crust (Tip – do not unmould the tart till the end) and gently shake and swirl the tart to spread the filling evenly. Transfer the tart in its pan to a baking sheet and refrigerate until the filling is firm, about 2-3 hours.
- Remove the chilled tarts and arrange the berries over the filling in tight concentric circles, basically as snuggly arranged as possible.
- In a small saucepan, stir the jam and water and heat until runny. Take the pan off the heat and let it cool for 5 minutes or until lukewarm to touch. Using small pastry brush, gently dab the glaze all over the berries.
- Set the tart still in its pan over a flat-bottomed jam bottle and gently release the ring. Slip the tip of sharp knife between the crust and bottom of the tart pan to loosen thr crust. Carefully slide the tart onto a serving plate.
- Tart is best the day it is made, but it will keep well, covered with a foil tent (poke holes with a fork to prevent condensation) in the refrigerator upto 3 days.
Keywords: amaretti tart with white chocolate yogurt ganache