No-bake strawberry tart with lemon and vanilla cream

Grease a 24cm fluted flan dish or individual tart pans.

Place the Amaretti biscuits in a food processor and blitz to form fine crumbs. Add the butter and pulse a few times to combine then press into the base and sides of tart dish.

Chill for 30 minutes to firm.

Place cream and lemon zest in a separate bowl and beat with electric beaters until stiff peaks form. Strain the granadilla pulp into the cream mixture, pressing down with the back of a spoon to extract as much juice as possible. Discard seeds. Gently fold to combine and add the yoghurt and vanilla seeds, folding until mixed through.

Fill the prepared tart shell with the cream and refrigerate for 2 – 3 hours before arranging strawberries on top of the tart.

Dust with icing sugar before serving.COOK’S TIP

For a professional finish, make a simple syrup by combining 250ml (1 cup) water with 200g (1 cup) sugar and bring to a boil until a syrup forms. Brush the strawberries with the syrup glaze before serving.