for 12 pieces

Base

150 g	butter biscuit (e.g. Petit Beurre), finely ground
50 g	butter, melted
1	lime *-*

To drain the yoghurt

600 g

plain greek yoghurt

Filling

400 g	double cream cheese (e.g. Philadelphia)
1	lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
200 g	white chocolate, finely chopped

Tart

1 tbsp	icing sugar
250 g	red currants
250 g	raspberries

How it's done

Base

Mix the biscuits, butter and lime zest. Place the tin on a cake plate, spread the biscuit mixture over the base, press down firmly with the base of a glass or a spoon, cover and chill.

To drain the yoghurt

Use a thin tea towel to squeeze out any excess liquid from the yoghurt, transfer the yoghurt to a bowl.

Filling

Add the cream cheese, lime zest and juice to the yoghurt, mix well using the whisk attachment on a mixer. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Stir the chocolate into the yoghurt mixture. Spread the filling over the base, smooth down, cover and chill for approx. 3 hrs.

Tart

In a bowl, mix approx. 2 tbsp of lime juice with the icing sugar. Mix in the berries and leave to absorb for approx. 10 mins. Carefully remove the tin frame, remove the baking paper, arrange the berries on top of the tart.

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