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 for a vegan baking alternative.
Condensed Milk - The original recipe calls for an entire tin of condensed milk to 1 kilogram of yoghurt. I find this overly sweet and have adjusted the recipe by cutting the condensed milk in half.
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 with yoghurt flavours.
Boiling water to dissolve the jelly crystals.
Yoghurt and Jelly Pairings - This is what makes this recipe truly versatile. You can use any pairing your heart desires. Berries, granadilla (passionfruit), mango, pineapple! The only guidance I would give here is to have yoghurt that matches the jelly somehow.
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 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 using a rolling pin.
Step 2 - Melt the butter and combine 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 the 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 2 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.
Storage
This tart can be stored in the fridge for 3 to 5 days once made.
Yoghurt Fridge Tart FAQ
You can make this tart gluten-free by using gluten-free biscuits in the biscuit base.
Yes, you can make this tart the day before your event. This will also allow the tart to really set nicely in the tart tin.
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Yoghurt Fridge Tart
Ingredients
Biscuit Base
- 250 grams biscuits crumbs (tennis, malted biscuit, crispy coconut biscuits)
- 125 grams melted butter
Yogurt Tart Filling
- 500 grams fruit flavoured yoghurt
- 100 grams 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)
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 fruit flavoured yoghurt, 100 grams 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 the 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 2 hours. When removing the tart from the pan, place the loose-bottom tart on top of an upturned bowl.
- Slice and serve.
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
Jean says
This tart sounds good. Is the jelly crystals what we call jello here in the US? Thank you
Mary-Lou says
Hi Jean,
Thank you! And yes, jelly crystals or jelly is the same as Jello.