strawberry tart

Strawberry Tart

This is a super easy no-fuss strawberry tart. It doesn't require any baking and no pastry. Instead, it has a simple biscuit base with a luscious lemon centre and topped with glossy glazed strawberries.

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strawberry tart

Yields1 Serving

For the Base
 300 g Digestive biscuits
 125 g Unsalted butter, melted
Filling
 200 g Cream cheese, at room temperature
 125 ml Double cream
 200 g Lemon curd
 ½ Lemon, zest & juiced
Topping & glaze
 700 g Strawberries
 2 tbsp Apricot jam
 ½ Lemon, juice

1

Place the biscuits into a food bag and bash with a rolling pin until a fine crumb. Alternatively, place in a food processor and blitz until a fine crumb. Pour in the melted butter and mix until the butter has completely amalgamated with the biscuit crumb.

2

Pour the biscuits into an 8" loose-bottomed fluted tin. Press the biscuits firmly into the base and up the sides of the tin using your knuckles or the back of a tablespoon. Place the base in the refrigerator for at least 30 minutes to firm up, this can be done the day ahead if desired.

3

To make the filling combine all ingredients for the filling in a large bowl and whisk until stiff, a whipped cream consistency. Using a spatula, scrape the filling into the base. Smooth the top and return to the fridge.

4

In the meantime, prepare the glaze by heating together the apricot jam and lemon juice until a thick, but more spreadable consistency. Then set aside while you hull and halve the strawberries.

5

Retrieve the tart from the fridge, place the strawberries on top. Pile them high. Using a pastry brush brush the apricot jam glaze over the strawberries until glossy and shiny. Then return to the refrigerator for 3 hours until everything has set and firmed up.
Slice and enjoy it!

Category

Ingredients

For the Base
 300 g Digestive biscuits
 125 g Unsalted butter, melted
Filling
 200 g Cream cheese, at room temperature
 125 ml Double cream
 200 g Lemon curd
 ½ Lemon, zest & juiced
Topping & glaze
 700 g Strawberries
 2 tbsp Apricot jam
 ½ Lemon, juice

Directions

1

Place the biscuits into a food bag and bash with a rolling pin until a fine crumb. Alternatively, place in a food processor and blitz until a fine crumb. Pour in the melted butter and mix until the butter has completely amalgamated with the biscuit crumb.

2

Pour the biscuits into an 8" loose-bottomed fluted tin. Press the biscuits firmly into the base and up the sides of the tin using your knuckles or the back of a tablespoon. Place the base in the refrigerator for at least 30 minutes to firm up, this can be done the day ahead if desired.

3

To make the filling combine all ingredients for the filling in a large bowl and whisk until stiff, a whipped cream consistency. Using a spatula, scrape the filling into the base. Smooth the top and return to the fridge.

4

In the meantime, prepare the glaze by heating together the apricot jam and lemon juice until a thick, but more spreadable consistency. Then set aside while you hull and halve the strawberries.

5

Retrieve the tart from the fridge, place the strawberries on top. Pile them high. Using a pastry brush brush the apricot jam glaze over the strawberries until glossy and shiny. Then return to the refrigerator for 3 hours until everything has set and firmed up.
Slice and enjoy it!

Strawberry Tart

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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