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+ servings
Sliced No-Bake Yoghurt Tart.

Yoghurt Fridge Tart

A quick, simple, great for summer fridge yoghurt tart. 6 ingredients and 20 minutes are all you need to whip up a great looking, even better-tasting dessert.
Prep Time 20 minutes
Additional Time 2 minutes
Total Time 22 minutes
Servings12 slices


Biscuit Base

  • 250 grams biscuits crumbs (tennis, malted biscuit, crispy coconut biscuits)
  • 125 grams melted butter

Yogurt Tart Filling

  • 500 grams yogurt (fruit flavored)
  • 100 grams sweetened condensed milk
  • 1 packet jelly crystals (jello - same or similar flavour to yoghurt)
  • 125 ml boiling water (use more if needed to dissolve the crystals)


  • 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.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.


The original recipe called for 1kg of yoghurt, 1 tin of condensed milk, 2 packets of jelly in which the crystals were dissolved in 2 cups of boiling water. The tennis biscuits were placed in the bottom of the dish, and the yoghurt filing gently poured over the biscuits and allowed to set.


Serving: 1g | Calories: 212kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Sodium: 210mg