Grape Yogurt Tart

Line the springform pan with parchment paper.

For the crust, crush the ladyfingers using a plastic bag and a rolling pin. Combine the crushed cookies, grated coconut, almonds, ground walnuts and butter and mix well. Place on the bottom of the springform pan and press evenly flat with your hands or a spoon. Cover and refrigerate.

For the cream, rinse lime in hot water, wipe dry and finely grate zest. Squeeze juice from lime. Soften the gelatin in cold water. Stir together the lime juice, zest, powdered sugar, cream cheese and yogurt until smooth. Squeeze the gelatin and place in a small pan to melt over low heat. Stir in 3-4 tablespoons of cream. Whip the remaining cream until stiff, fold in the gelatin and whip until stiff again. Fold in the cream cheese mixture. Evenly spread the cream mixture onto the pie crust. Chill for a minimum of 4 hours.

For the jelly, soften the gelatin in cold water. Combine the grape juice and syrup in a pot. Add the squeezed gelatin and heat gently to dissolve. Pour over the chilled cream and refrigerate for 3 more hours.