AuthordanieldiverThis 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.
[cooked-sharing]
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.
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.
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.
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.
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
Directions
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.
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.
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.
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.
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!