Yogurt Mousse Tart with Grapes

D´Gari
Prepare a tart with cookie and walnut base, but give it a twist of flavor and texture with this fluffy and creamy yogurt mousse, topped with orange gelatin. This tart recipe will be a sensation with the people you share it with, as it is decorated with fresh fruit, making it a refreshing dessert for this hot season.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup toasted pecans, for the cookie base
  • 1 cup vanilla cookies, for the cookie base
  • 1 cup butter, melted, for the cookie base
  • 1 tablespoon orange zest, for the cookie base
  • 1/2 liters whipping cream, for the yogurt mousse
  • 1 cup plain yogurt, 250 ml, for the yogurt mousse
  • 1 envelope Yoghurt D'Gari® Gelatin, 120 g, for the yogurt mousse
  • 1 tablespoon orange zest, for the yogurt mousse
  • 1/2 liters water, for the orange gelatin
  • 1 envelope D’Gari® orange gelatin, for the orange gelatin
  • green grapes, to the half, for decoration
  • 1 orange, to make twists, for decoration
  • quinoa, puffed, for decoration
  • peppermint, for decoration
Preparation
2h
10 mins
Low
  • For the cookie base, blend the cookies and walnuts. Mix in a bowl the crushed cookies, melted butter, and orange zest until a homogeneous dough forms.
  • Place on a tart base, press to compact. Freeze for 1 hour; unmold and set aside.
  • For the yogurt mousse, heat the heavy cream, add Gelatina D'Gari® Yogurt, and mix until incorporated. Cool and whip until it doubles in size; add the natural yogurt and orange zest until you have a homogeneous mixture.
  • Pour the previous mixture over the tart base until it reaches half of its capacity; refrigerate until set.
  • For the orange gelatin, heat the water and dissolve Gelatina D'Gari® orange flavor until incorporated. Let cool and set aside.
  • Pour over the yogurt mousse until it reaches ¾ of the tart's capacity, refrigerate until set.
  • Decorate with grapes, orange twists, mint, and puffed quinoa; cut a slice and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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