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Velma’s Ginger Pear and Yoghurt Tart
- 4 Abate Fetel Pears
- 200g sugar
- 500ml water
- 1 packet tennis biscuits (coconut biscuits)
- 1 packet ginger biscuits
- 175g plain yoghurt
- 250ml whipping cream
- 1 packet yellow instant jelly
- 2 tablespoon butter
- Place the sugar and water in a large pot and bring to the boil
- Peel, slice in half, and core two of the pears
- Once sugar has dissolved, reduce heat to simmer and place peeled pears in the water. Add water if needed to make sure the pears covered by syrup mixture
- Gently simmer for 10-12 min until tender, remove from heat and cool to room temperature. Put left over syrup to one side to cool as well.
- Place the tennis biscuits and ginger biscuits into a blender and blend until fine.
- Add two table spoons of melted butter to biscuit crumb and mix well
- Place the biscuit crumb mix into a greased pie dish, and use a spoon to flatten to form the crust for tart.
- Mash the stewed pears, add yoghurt and 3 tablespoons of syrup mixture, and mix well
- In a seperate bowl mix 3/4 of jelly powder with 1/4 cup of warm water mix well and allow to cool
- Whip cream and then add pear and yoghurt and jelly mixtures
- Pour mixture over biscuit crust and place in fridge to set for about 1 hour
- Peel, half, core and slice remaining two pears and place on top of mixture
- mix the remaining 1/4 jelly with 1/4 cup warm water, mix well and then add two ice blocks to help cool mixture quickly and pour over top of tart mixture
- Place in fridge for an hour to set again.
- Serve and enjoy.