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No-bake strawberry tart (traditional method & Thermomix)
Description
When the days get hot, there's nothing better than a fresh, fruity dessert. This no-bake strawberry tart is light, fragrant and above all very practical: no need to turn on the oven! I first discovered it in another version that I thought was too sweet. So I adapted it - and since then it's become a real classic in our house. You can easily vary the fruit: raspberries, blueberries, mangoes... it all works perfectly. Perfect for summer, it can be made the day before and kept in the fridge.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Prepare the base :
Butter a rectangular tart tin (12 × 35 cm). Mix the biscuits into fine crumbs. Melt the butter in a small saucepan and mix with the biscuit crumbs. Spread the mixture over the base of the tin, working up the sides, and place in the fridge.
2. Prepare the filling :
Soften the gelatine leaves in cold water.
Wash and clean 2/3 of the strawberries. Blend with the lemon juice, sugar and vanilla.
Whisk the yoghurt and Philadelphia with the lemon zest.
3. Stir in the gelatine:
Gently melt the drained gelatine over a very low heat. Add 2 tablespoons of the yoghurt mixture, mix well, then stir the gelatine into the rest of the yoghurt.
Gently fold in the strawberry purée and finally the whipped cream.
4. Dressage :
Pour the mixture into the tin over the biscuit base. Leave to set overnight in the fridge.
5. Decoration :
Just before serving, garnish with the remaining strawberries, pistachios and mint leaves.
THERMOMIX® METHOD
Preparation - Thermomix
1. Melt the butter in the Thermomix bowl: 4 min / 80 °C / speed 1.
2. Add the biscuits and blend for 10 seconds on speed 8. Line a rectangular tin (12 × 35 cm), not forgetting the sides. Place in the fridge.
3. Soften the gelatine in cold water.
4. Pour the whipping cream into the washed bowl, insert the whisk attachment and beat on sight / speed 3.5. Transfer to a salad bowl.
5. Wash and clean 2/3 of the strawberries and place in the bowl with the vanilla, lemon juice and sugar: 30 sec / speed 6.
6. Add the Philadelphia and yoghurt: 30 sec / speed 5.
7. Melt the drained gelatine over a very low heat, add 2 tbsp of the yoghurt mixture and then stir the gelatine into the rest of the mixture. Mix with the strawberry purée, then gently fold in the whipped cream.
8. Pour the mixture into the mould. Leave to set overnight in a cool place.
9. Decorate with the strawberries, pistachios and mint leaves.
