This miraculous little tart can be adapted to any season by using any soft fruit which is available. Try it in particular with raspberries.
To make the crust, sift the flour, cocoa, icing sugar and salt into a bowl and mix. Melt the butter and pour into the flour mixture
Put a large piece of greaseproof paper inside the tin, coming up well above the rim. Fill with dried beans and bake blind in a preheated oven, 200°C, 400°F, Gas Mark 6 for 25 minutes. Remove the beans and greaseproof paper and put the crust back in the oven for another 5 minutes. Cool slightly then put the tin on to a jam jar and carefully push down the cake tin sides. Use a thin palette knife to transfer the crust on to a serving plate. Leave until cool.
Not more than 2 hours before serving, whip the cream until stiff, then fold in the yogurt. Spoon the mixture into the crust and level the surface. Arrange the blueberries on top. Melt the jelly with the lemon juice until smooth, then boil for 2-3 minutes. Remove from the heat, let the bubbles subside and then trickle over the blueberries. Leave at room temperature or in a cool place (but not the refrigerator) until ready to eat.
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