Yields 12 portions
Cake crust
300g (1½ packet) Tennis biscuits, crumbed
60ml (¼ cup) butter, melted
Yoghurt layer
1 litre strawberry yoghurt
Jelly layer
250ml (1 cup) boiled water
1 x 80g packet strawberry jelly
1 x 385g tin condensed milk
250g fresh strawberries, hulled and halved
Crust
Mix the Tennis biscuit crumbs and melted butter together.
Press mixture firmly, using a spoon, into the bottom of a large (28cm) round pie dish or a large rectangular dish.
Yoghurt layer
Dish the strawberry yoghurt out on top of the biscuit mixture and even it out.
Jelly layer
Mix the boiled water and strawberry jelly together until smooth. Allow to cool for five minutes, then stir the condensed milk into the cooled jelly mixture.
Pour gently onto the strawberry mixture.
Decorate the top of the tart with the halved strawberries and let the tart set for three hours in the fridge. Serve with the remainder of the strawberries.