Caramel Yoghurt Tart Made in the Microwave in 4 Minutes

Some puddings earn their place through sheer reliability, and this one has carried me through more last-minute visits than I can count. The tart itself needs only four ingredients, a bowl and a whisk, with a little cream whipped at the end for serving. Best of all, the oven stays cold, which is a blessing on a sweltering Durban afternoon or a hot Highveld December.

Here is why it works: condensed milk thickens quickly with gentle heat, and the caramel yoghurt adds enough tang to keep the sweetness in check. Crushed Tennis biscuits bound with melted butter give a crunchy shell against the soft, custardy middle. Do plan for the chilling, though. Two hours in the fridge turns a wobbly centre into firm, tidy wedges.

Prep

15 min

Cook

5 min

Resting

2 hours

Total

2 hr 20 min

Serves

1 large tart (8 slices)

DessertSouth AfricanPrint

You will need 23 cm microwave-safe glass pie dish · Microwave · Food processor or rolling pin · Mixing bowls · Whisk · Electric beaters

Ingredients

Base

• 200 g coconut biscuits (such as Tennis biscuits), finely crushed
• 125 ml margarine or butter, melted

Filling

• 500 ml caramel yoghurt
• 1 tin sweetened condensed milk (385 g)

To serve

• 250 ml fresh cream, chilled

Method

Base

1. Crush the coconut biscuits into fine crumbs in a food processor, or seal them in a strong plastic bag and roll firmly with a rolling pin.

   

2. Melt the margarine in a microwave-safe jug on high for about 1 minute, then stir it into the crumbs until they look like damp sand.

3. Press the crumb mixture evenly over the base and up the sides of a 23 cm microwave-safe glass pie dish, using the back of a spoon to firm it down. Set aside.

   

Filling

4. Whisk the caramel yoghurt and condensed milk together in a bowl until smooth and evenly coloured, with no streaks of condensed milk left.

   

5. Pour the filling gently over the biscuit base and smooth the top with a spatula.

   

6. Microwave on high for 4 minutes. The edges should look set while the centre still wobbles slightly.

7. Leave the tart to cool to room temperature, then refrigerate for at least 2 hours so it firms up for clean slices.

To serve

8. Just before serving, whip the cream to soft peaks and spoon dollops onto each slice.

Tips

• Butter gives a richer, firmer base than margarine; Marie biscuits or ginger biscuits also work if you have no coconut biscuits.
• Microwaves differ. If the centre is still runny after cooling, return it for another 30 to 60 seconds next time; it firms a lot in the fridge.
• Make the tart a day ahead and keep it covered in the fridge for up to 3 days. Whip the cream only when serving.

Microwave Caramel Yoghurt Tart: your questions answered

How long does a microwave yoghurt tart need to set?

It cooks in 4 minutes but needs at least 2 hours in the fridge to firm up properly. Overnight is even better if you want very clean slices.

Can I freeze caramel yoghurt tart?

Freezing is not ideal, as the filling can turn grainy and weep once thawed. It keeps well, covered, in the fridge for up to 3 days instead.

Do I have to use a glass dish?

Use any microwave-safe dish of about 23 cm, but glass lets you see the golden crust and check that the edges have set. Never use a metal tin in the microwave.