Recipe

Shortbread and almond base with a raspberry, yoghurt and whipped cream filling.

Serves: 6 people   |     Prep time: 25 minutes   |   Cooking time: 10 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

Shortbread Crust

• 150g Scottish Shortbread Biscuits
• 50g Scottish Porridge Oats
• 40g Flaked Almonds
• 75g Melted Scottish Butter

For Filling

• 170g Scottish Raspberries
• 250ml Scottish Double Cream
• 375g Scottish Fat Free Natural Yogurt
• 75g Icing Sugar
• 1 Lemon, zested
• 23cm Fluted Tart Tin

  

Method

1. Pre-heat the oven to 180°C Fan/Gas Mark 6. Break the shortbread into pieces and place in a food processor with the oats and flaked almonds and blitz until finely ground.
2. Stir through the melted butter, then press into the base and sides of the tin.
3. Bake for 10 minutes, then leave to cool. Whip the cream and icing sugar to soft peaks, then add the yogurt and mix until combined.
4. Force the raspberries through a sieve and discard seeds, then fold the strained raspberries into the whipped cream and yogurt, along with the lemon zest.
5. Spoon the filling into the crust then smooth the top. Freeze for at least 3-4 hours – the filling should be firm but not frozen solid. If you freeze the torte fully, leave to defrost for 1 hour in the fridge before serving. When ready to serve, top with fresh raspberries, flaked almonds and a scattering of oats.