Summer Berry Yoghurt Tart

November 26, 2010

Vaalia Summer Berry Tart

This silly season you’ll be pleased to know that choosing something a little healthier doesn’t mean you will be sacrificing festive flavour. The Vaalia Summer Berry Tart is a fresh and tasty Christmas gift wrapped in goodness.

Containing the unique combination of probiotic cultures, including LGG, found uniquely in Vaalia yoghurt, this biscuit and nut base tart filled with Vaalia Low Fat French Vanilla yoghurt and berries will add a splash of colour to your holiday feast. Serving up a not-too-sweet temptation to keep those sneaky, creep-up-on-you Christmas kilos to a minimum will leave your family and guests wanting more, guilt free!


200g sweet digestive biscuits (preferably ‘Light’ digestive variant)

50g hazelnut meal

80g unsalted butter, melted

325g (1 1/2 cup) Vaalia Low Fat French Vanilla yoghurt

125g (1/2 cup) mascarpone

2 punnets mixed berries (strawberries, blueberries, raspberries, blackberries)

Mint leaves to garnish


1. For the tart base, crush biscuits in a food processor.

2. Pour into a bowl and mix in hazelnut meal. Thoroughly mix in butter. Spoon into an 11cm x 34cm rectangular tart tin with a removable base and press down evenly, including the sides, to make an even crust.

3. Refrigerate for 1-2 hours or until base is set.

4. To make the filling, fold yoghurt through mascarpone. Spoon the mixture into the tart and top with sliced berries and scatter a few mint leaves. Serve immediately.


For a tarter variation of this decadent dessert, replace Vaalia French Vanilla yoghurt with Vaalia Natural yoghurt.

Handy Hints:

Make the tart base up to 24 hours in advance but fill and decorate just before serving.

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