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
- 200g ginger biscuits, crushed
- 250g pecan nuts, crushed
- 150g butter, melted
- 500g strawberries
- 250ml mascarpone
- BUTTERSCOTCH SAUCE
- 200g sugar
- 200g butter
- 220ml fresh cream
Mix the biscuits and nuts together, and add the butter. Press into individual round moulds and put in the fridge to harden.
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.
Spoon 15ml mascarpone into the cases and arrange the strawberries on top. Drizzle with the butterscotch sauce and serve.