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.

ShareTweetSaveShareShareBigOven

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!

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
%d bloggers like this: