You can add agar-agar or any equivalent and just put the tart in the refrigerator. I've made a first one like that. But this cheesecake type pie without cheese goes into the oven, which gives a different consistency. Compared with the first I made, I can say that I prefer ... both! :) :)
And that's it: tofu, yogurt, lemon juice and strawberry jam - a healthy idea for a Summer dessert.
90 gr oat cookies 90 gr shortbread cookies
2 tablespoons grated coconut
90 gr butter
500 gr fresh tofu
360 gr greek yoghurt (I drained 900 gr homemade lemon and coconut yoghurt)
160 gr sugar
60 ml lemon juice
260 gr strawberries
90 gr sugar
Preheat the oven to 350ºF degrees.
In a food processor, combine cookies and coconut. Pulse together until the cookies are broken up completely and get the appearance of wet sand. Transfer to a bowl and add the butter. Mix until the crumbs are evenly coated with butter. Transfer the crust mixture to a tart pan. Spread the crust evenly over the base of the pan; using the bottom of a heavy cup, tamp down the crust until it is an even layer.
Rinse the tofu in water and cut it into pieces. In a stand mixer, mix yoghurt and sugar. Add tofu and lemon juice and continue beating until you get a cream.
Pour the filling into the pan and bake in the oven for about 30 minutes. Let it cool and place the tart in the refrigerator.
At the time of serving, spread the strawberry jam on the top (if the jam is too thick, add a little water and warm it in the microwave to make it easier to spread).
Strawberry jam: In a bowl, crush strawberries in batches. In a heavy bottomed saucepan, mix together the strawberries and sugar. Stir over low heat until the sugar is dissolved. Increase heat and bring the mixture to boil. Boil, stirring often, until it gets the jam point. Refrigerate until you use it.
Thank you for sharing, Gasparzinha! This looks so beautiful, and healthy too.
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(Images: Gasparzinha of No Soup For You)