• Sweet for your sweet, sugar for your honey! This no-bake strawberry tart with lemon and vanilla cream is refreshing, romantic and delicious.

    No-bake strawberry tart with lemon and vanilla cream

    Serves: 6 – 8
    Cooking Time: 45 mins + 2 – 3 hrs to chill

    Ingredients

    • 200g Amaretti (Italian almond biscuits)
    • 125g unsalted butter, melted, cooled
    • 600ml fresh double thick cream
    • 10ml (2 tsp) finely grated lemon zest
    • pulp of 2 granadillas
    • 95g ( cup) thick Greek-style yoghurt
    • 1 vanilla pod, seeds removed and reserved
    • 2 x 250g punnets strawberries,
    • halved and sliced if large
    • icing sugar, to serve

    Instructions

    1

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

    2

    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.

    3

    Chill for 30 minutes to firm.

    4

    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.

    5

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

    6

    Dust with icing sugar before serving.COOK’S TIP

    7

    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.

     

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