No-Bake Yoghurt Fridge Tart

A quick, simple, great for summer fridge yoghurt tart. Six ingredients and 20 minutes are all you need to whip up a great looking, even better-tasting dessert.

Yoghurt fridge tart reminds me of my Ouma, who insisted that the best flavour for this tart was cream soda yoghurt paired with greengage jelly. I won’t lie. It was pretty damn good.

I don’t know exactly where she got this recipe from, but my best guess is that it was probably out of the Huisgenoot (or You magazine in English). For those of you who are unfamiliar with this magazine, it comes out every week. It covers the hot gossip from both local and international sources, has a few fashion spreads (this is a very generous term), a copy of the TV guide for the local stations, recipes, and crossword puzzles – the last time I read one (circa the 2000s?).

This is one of the first recipes I published on Salty Ginger. Since then I have reviewed the recipe again and have updated it to make a more "traditional" yet still just as delicious tart.

For more tart recipes, click here.

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What You Need for this Recipe

Equipment

You will need a 23cm loose bottom pie tin. This allows for easy removal of the tart once it has set.

Ingredients

Biscuits - Almost every South African fridge tart calls for tennis biscuits. It’s a staple. So much so, I’m starting to think that a humble crispy coconut square-shaped biscuit is now one of the many symbols of our heritage. We do get tennis biscuits in the international section of every single supermarket here in New Zealand. But since they aren't always available, I looked for an Aussie/Kiwi replacement.

My go-to biscuits for biscuit bases here in New Zealand are Arrowroot, Malt, and Krispies. Krispie biscuits are rather sweet (in my opinion) but have a coconut crunch. I really do like the flavour that malt biscuits give.

For the tart in the photo - I used Krispie biscuits to pair with my Mango Yoghurt and Orange Jelly.

Butter is used to bind the crumbed biscuits together. Butter can be replaced with margarine as a vegan baking alternative.

Condensed Milk - The original recipe calls for an entire tin of condensed milk to 1 kilogram of yoghurt. But as I've gotten older, I find that this was a bit too sweet for my taste, so I halved the amount of condensed milk used. If you have a sweet tooth, for my recipe just double the amount of condensed milk from 100 grams to 200 grams.

For this recipe, regular, light and even plant-based sweetened condensed milk can be used. I have only tasted coconut condensed milk which has a fairly dominant coconut flavour - keep this in mind when pairing it with yoghurt flavours.

Boiling water to dissolve the jelly crystals.

Jelly/Jelly Crystals or Jello is an essential ingredient in this tart, as the jelly or jello sets, so does the tart.

Yoghurt - any flavour of yoghurt can be used, as long as it pairs well with the jelly flavour. My favourites include any berry flavour, granadilla or passionfruit, mango, and pineapple!

In the recipe photographed, I used Greek-style mango yoghurt and paired it with an orange jelly (which was the best pairing I could find during lockdown).

Refer to the recipe for quantities.

Making the Yoghurt Fridge Tart

Step 1 - Place the biscuits in a food processor or blender to create biscuit crumbs. Alternatively, place the biscuits in a sturdy ziplock back and crush them using a rolling pin.

Step 2 - Melt the butter and combine it with the crushed biscuits.

Step 3 - 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

Step 1 - Mix together the yoghurt and condensed milk until there are no white streaks through the yoghurt.

Step 2 - In a small bowl or jug, add the boiling water to both packets of jelly crystals and stir until the crystals have dissolved. Allow the jelly mixture to cool for a minute or two. Add the jelly mixture to the yoghurt mixture and whisk until well combined.

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.

Substitions / Variations

Biscuits

Graham Crackers - make sure to add about 30 grams of sugar to the biscuits.

For oreo or filled biscuits - decrease the butter by half to compensate for the creamy filling.

For the filling - any yoghurt/jelly combination can be used.

The Original Yoghurt Tart Recipe

• 1 packet of Tennis Biscuits (200 grams)
• 2 packets jelly (same flavour as yoghurt)
• 500mL/2 cups boiling water
• 1 tin (397g) condensed milk
• 1 litre of yoghurt (same flavour as jelly).

Line a large dish (about 37cmx25cm) with tennis biscuits. Dissolve the jelly in the boiling water, and leave it to cool before adding in the yoghurt and condensed milk. Mix until completely combined and then carefully spoon over the tennis biscuits. Crush the remaining biscuits and sprinkle them over the top of the tart. Allow the tart to chill in the fridge overnight.

Storage

This tart can be stored in the fridge for 3 to 5 days once made.

Yoghurt Fridge Tart FAQ

Recipe Card

Yoghurt Fridge Tart

Angie Dixon

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.

4.8 from 16 votes

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Prep time.Prep Time 20 minutes mins

Additional Time 2 minutes mins

Total time.Total Time 22 minutes mins

CourseCourse Dessert

CuisineCuisine South African

Servings 12 slices

Ingredients

 

MCUPS

 

½x1x1.5x2x3x

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)

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Instructions

• 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.

Notes

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.

Nutrition

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

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

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