• Prepare a 23cm loose based tart or quiche pan.

Biscuit Base

• Place the biscuits in a food processor or blender to create biscuit crumbs. Alternatively, place the biscuits in a sturdy ziplock back and crush using a rolling pin.
  250 grams biscuits crumbs
• Melt the butter in the microwave (in 20-second bursts, stirring in between) or on the stovetop. Add the butter to the biscuit crumbs and stir until all the crumbs are coated in butter.
  125 grams melted butter
• Place the butter-biscuit mixture into the tart tin, and using the back and side of a cup measure press the biscuit crumbs into the bottom and sides of the pan. Refrigerate the biscuit base for at least 30 minutes while you make the filling.

Tart Filling

• Mix together the yoghurt and condensed milk until there are no white streaks through the yoghurt.
  500 grams yogurt, 100 grams sweetened condensed milk
• In a small bowl or jug, add the boiling water to both packets of the jelly crystals and stir until the crystals have dissolved. Allow the jelly mixture to cool for a minute or two. Add liquid jelly mixture to the yoghurt mixture and whisk until well combined.
  1 packet jelly crystals, 125 ml boiling water

Constructing the Tart

• Pour the yoghurt mixture over the biscuit base. You can tap the dish on the kitchen counter to remove air bubbles. Place the tart in the fridge and allow it to set for at least 3 hours. When removing the tart from the pan, place the loose-bottom tart on top of an upturned bowl.
• Slice and serve.