The base is easy to make using hazelnuts instead of biscuits; this is then filled with a no-bake white chocolate mousse filling made with Greek yoghurt for a light and refreshing flavour; finely it is topped with cherry preserve to make a stunning torte that is deceptively simple to make.
50g brown sugar
50g plain flour
350g best quality white chocolate, chopped
1 leaf gelatine, soaked in a few tablespoons of cold water
350g Greek yoghurt
350ml thickened cream, whipped
1 (340g) jar cherry conserve
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat the oven to 170 degrees C. Grease a 23cm springform cake tin and line with baking paper.
For the base: Process the hazelnuts in a food processor using short pulses until crushed. Add sugar, flour and butter; pulse until thoroughly incorporated. Pat mixture evenly onto the bottom of the prepared tin. Bake in the preheated oven for 10 to 13 minutes. Remove from oven and set aside to cool thoroughly.
For the filling: In a heat-proof bowl suspended over a saucepan of simmering water melt the white chocolate. Once melted remove from heat. Off the heat add the gelatine and yoghurt; stir to combine. Allow mixture to cool slightly then add the whipped cream.
Spoon the white chocolate mixture over the cooled base. Smooth with the back of a spoon or a spatula. Place in fridge for 4 hours to set.
Spoon cherry preserves over the top of the torte. Use as much or as little of the jar as you wish. Serve immediately or place back in the fridge until serving.