About this recipe:This is an unbelievably delicious dessert. The base is different from your usual biscuit base, but just as easy to make. The no-bake white chocolate mousse filling is made with Greek yoghurt for a light and refreshing flavour. Topped with morello cherry preserves, this is a stunning torte that is deceptively simple to make!
Preheat the oven to 170 C / Gas 3. Grease a 23cm springform cake tin and line with parchment.
For the base: Process the hazelnuts in a food processor using short pulses till crushed. Add sugar, flour and butter; pulse until thoroughly incorporated. Pat mixture evenly onto the bottom of the prepared tin. Bake in the preheated oven for 10 to 13 minutes. Remove from oven and set aside to cool thoroughly.
For the filling: In a heat-proof bowl suspended over a pan of simmering water, melt the white chocolate. Once melted, remove from heat. Off the heat add the gelatine and yoghurt; stir to combine. Allow mixture to cool slightly, then add the whipped cream.
Spoon the white chocolate mixture over the cooled base. Smooth with the back of a spoon or a spatula. Place in fridge for 4 hours to set.
Spoon cherry preserves over the top of the torte. Use as much or as little of the jar as you wish. Serve immediately or place back in the fridge until serving.
For the base, you can use a different nut - such as almonds or walnuts - instead of hazelnuts. You can also increase all of the base ingredients from 50g to 75g each for a thicker base. For the topping, use your favourite preserves - it doesn't have to be cherry! Or, top with in-season fruit and berries for a stunning presentation.
yum! What a marvellous dessert - sort of like a cheesecake, but lighter. Can't say enough about this torte, everyone was well impressed. The topping could be almost everything, though I did use cherry. fresh fruit would also be lovely. The combination of the white choc, cream and yoghurt make this lighter than you think but just as decadent and delicous. highly recommended! - 12 Mar 2012
I made this last night for a new years' eve party and was surprised at how delicious and light it turned out! Everyone loved the nutty, crunchy base which contrasted the light filling. I added some frozen blueberries to a jar of berries in syrup and made a compote out of it. I would add more white choc or vanilla next time as it didn't have enough of a choc taste to it. mmm I will be making it again for sure! - 01 Jan 2013