Ginger nut, mascarpone and strawberry tart with butterscotch sauce

Butterscotch and strawberries make a fresh combination. This is the sweet treat your friends will hope you make every time they come for tea.

Ginger nut, mascarpone and strawberry tart with butterscotch sauce

Serves: 6 – 8
Cooking Time: 30 mins

Ingredients

  • 200g ginger biscuits, crushed
  • 250g pecan nuts, crushed
  • 150g butter, melted
  • 500g strawberries
  • 250ml mascarpone
  • BUTTERSCOTCH SAUCE
  • 200g sugar
  • 200g butter
  • 220ml fresh cream

Instructions

1

Mix the biscuits and nuts together, and add the butter. Press into individual round moulds and put in the fridge to harden.

2

For the butterscotch sauce, put the sugar, butter and cream in a pot, and cook until all has melted and you have a golden-brown syrupy liquid.

3

Spoon 15ml mascarpone into the cases and arrange the strawberries on top. Drizzle with the butterscotch sauce and serve.

 

 

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