No-bake red berry tarts – fruity, fresh & perfect as a summer dessert

Here’s how to prepare it:

Place the sponge fingers in a freezer bag and crush them by hand or with a rolling pin.

Melt the butter in a saucepan and mix with the breadcrumbs. Divide the mixture among the dessert rings and press down firmly with the stamp.

Mix the cream cheese with yogurt, lemon juice, and salt until smooth. Add 50g of red fruit compote and stir in. Gradually add the gelatin and sugar while stirring.

Divide the mixture between the molds and chill for 3 hours. Loosen the ring with a long knife dipped in hot water and carefully lift it off.

Decorate the tarts with some red fruit compote and fresh berries before serving.