Strawberry Yogurt Tart - A Birthday Surprise!

I made this Strawberry Yogurt Tart just before the CNY holiday for a surprise birthday celebration in the office for my boss. She was delighted with it.

Instead of cake, I chose to make her a fruit yogurt tart as she is trying to control her high cholesterol. Hence, I wanted to make something healthy for her. Since the sweet Korea strawberries are in season now, I decided on this Strawberry Yogurt Tart in the end.

Recipe for Strawberry Yogurt Tart

Ingredients for the tart shell:

• 1 large egg white
• 1 1/2 cups digestive biscuit crumbs
• 1 tablespoon butter, melted
• 1 tablespoon canola oil

Ingredients for the filling:

• 1 1/2 cups low-fat vanilla yogurt
• 2 tablespoons orange juice
• 1 teaspoon unflavored gelatin (I used 1 tsp but the filling was not very firm. So I think it will be better to increase the portion to 1 1/2 tsps) 
• 1/4 cup whipping cream
• 2 tablespoons icing sugar
• 1 egg white, lightly beaten, to brush over the tart shell base
• 3 tablespoons apricot preserves / jelly, for glaze (optional)
• 1 tub strawberries, sliced, 1/2 peach (canned), sliced

Preparation:

1. To make crust: Preheat oven to 150°C. Coat a 10-inch tart pan with a removable bottom with butter.
2. Lightly beat egg white in a small mixing bowl. Add biscuit crumbs, butter and oil; blend with a fork to thoroughly combine. Press the mixture evenly into the prepared tart pan, extending the crust 1 inch up the pan sides. Bake until the crust is dry and crisp to the touch, about 10 minutes. About 3 minutes before it is done, brush the tart base with lightly beaten egg white. This is for the tart base to form a protective layer, so that the crust will remain crisp instead of soggy after the filling is added. Cool on a wire rack.
3. To make filling: Pour orange juice into a large heatproof bowl. Sprinkle gelatin over the surface and allow to soften for 2 minutes. Set the bowl in a saucepan filled with simmering water and stir the orange juice to completely dissolve the gelatin.  Beat the whipping cream and sugar to soft peaks in another bowl.
4. Fold the yogurt into the gelatin mixture with a rubber spatula. Gently fold in the whipped cream. Pour the filling into the cooled tart shell and chill in refrigerator until partially set, 20 to 30 minutes.
5. To assemble tart: melt apricot preserves in a small saucepan over low heat. Set aside to cool slightly.
6. Trim or slice fruits as necessary and arrange on the chilled filling. Brush the fruits with the apricot glaze. Return the tart to the refrigerator to chill until the filling has set completely, at least 4 hours.