A crunchy coconut biscuit base topped with a caramel yoghurt and condensed milk filling that sets in the microwave in four minutes.
You will need 23 cm microwave-safe glass pie dish · Microwave · Food processor or rolling pin · Mixing bowls · Whisk · Electric beaters
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.
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.
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.
Whisk the caramel yoghurt and condensed milk together in a bowl until smooth and evenly coloured, with no streaks of condensed milk left.
Pour the filling gently over the biscuit base and smooth the top with a spatula.
Microwave on high for 4 minutes. The edges should look set while the centre still wobbles slightly.
Leave the tart to cool to room temperature, then refrigerate for at least 2 hours so it firms up for clean slices.
Just before serving, whip the cream to soft peaks and spoon dollops onto each slice.
https://www.saffarazzi.com/food/recipes/microwave-caramel-yoghurt-tart/