BERRY YOGHURT FRIDGE TART

This is an extract from The Big Tasty Bite by Lila Lerie, published by Penguin Random House South Africa, retailing at R420.

Serves: 8

INGREDIENTS

• 1 cup frozen berries
• juice of ½ lemon
• ¼ cup brown sugar
• pinch of salt
• 250g mascarpone, at room temperature
• 250g Greek yoghurt or double-cream plain yoghurt
• 1 × 385g can condensed milk
• 200g coconut biscuits
• 2 tablespoons icing sugar

METHOD

1. Place the berries, lemon juice, sugar, and salt in a saucepan over medium–high heat and cook until the mixture reaches a thick, jam-like consistency, about 10 minutes. Allow to cool to room temperature before using.
2. Place the mascarpone, yoghurt, and condensed milk in a bowl and, using an electric hand mixer, beat until well combined.
3. Line the 23×13cm serving dish with a single layer of coconut biscuits. Alternatively, dollop the mascarpone mixture and berry compote on top. Using the back of a spoon, gently swirl the compote into the mascarpone mixture, but do not overmix.
4. Layer with another layer of coconut biscuits and chill in the fridge for 4 hours or preferably overnight.
5. Dust with icing sugar before serving.