Yoghurt berry tart

Cake bottom

200g of Kalev classical biscuits
100g of butter


1L of berry yoghurt
½L of berries (strawberries, raspberries, blueberries)
200ml of double cream
30g of gelatine

Crumble the biscuits and melt the butter. Mix the butter with crumbled biscuits and place the mixture at the bottom of the cake pan. Whip the double cream. Bloom and melt the gelatine. Mix yoghurt, whipped cream, gelatine and berries together. Pour the mixture on top of the biscuits in the cake pan and place in the fridge to congeal for 5 hours.