50g fresh whipping cream, beaten until soft peaks form, and chilled in the refrigerator
1 1/2 tsp gelatine
1 tbsp water
3 tbsp plain yoghurt
1/2 tbsp icing sugar
strawberries, cut into slices
1 tbsp strawberry jam
1/2 tbsp water
Lightly grease five 5cm tart moulds.
Put (A) into a mixing bowl and rub in butter. Add in egg yolk, vanilla essence and enough water to mix until a smooth and soft dough is formed. Place dough in a plastic bag and refrigerate for half an hour.
Divide dough into five equal pieces. Roll out each piece, large enough to line the tart mould. Trim the edges with a sharp knife after lining the moulds. Prick the base of the tart and refrigerate for 30 minutes.
Bake blind in a pre-heated oven at 190°C for 10 minutes. Remove paper and beans and bake a further five minutes until pastry is golden brown. Leave to cool.
To make filling: Sprinkle gelatine over water in a small bowl. Stand bowl in a pan of simmering water. Stir the gelatine until dissolved then remove bowl aside to cool slightly.
Fold yoghurt into whipped cream and add in dissolved gelatine mixture. Mix well to blend.
Spoon filling into the cooled pastry cases and refrigerate until set.
Decorate with strawberry slices and spoon over topping mixture and serve this delicious chilled dessert.