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30minutes
Crush the cookies finely.
Place Greek yogurt in a bowl and mix well.
Add sugar to the cream and beat until stiff peaks form.
Add Greek yogurt and mix with a rubber spatula.
Add 30g of 2 to 1 cookie and mix until moist.
Place the cookies on the bottom of the mold lined with a cooking sheet and press firmly.
Put the mousse dough on top of 3 and smooth the surface by shaking so that there are no gaps.
Refrigerate overnight to set and complete.
・Use a 12 cm round mold. It is easier to spread if you apply a thin layer of oil before laying the cooking sheet.
・You can use biscuits as cookies if you like. It is important to crush finely using the bottom of the cup. If it is rough, the tart dough will not harden.
・By using Greek yogurt, you don't need to drain the water and save time.
・The texture will be better if you beat the fresh cream firmly. If manual mixing is too difficult, we recommend using a hand mixer.
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