Prep 45 mins
Cook 0 mins
This is a deconstructed strawberry tart super easy with pleasent results. Hobnobs work well for the base and works well with other types of berries & fruit.
- 175 g crunchy biscuits
- 75 g butter, melted
- 400 g strawberries
- 284 ml double cream
- 5 soft toffee, sweets
- 200 g Greek yogurt
- icing sugar, for dusting
- Line a 200cm flan tin with baking parchment.Put the biscuits in a strong food bag & bash them with a rolling pin to finely crush them. Tip into a bowl & mix in the melted butter. Press over the base of the tin.Chill for about 30 minutes until it feels firm. Slice or halve the strawberries depending on their size.
- Remove the biscuit base from the flan tin & slide on to a flat serving plate. Put 2tbsp of the cream in a small bowl with the toffees, then whip the rest until it just hold its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base & cover with strawberries.
- Melt the toffees & cream together in the microwave on medium for 30 seconds to 1 minute, then stir to form a sauce. Drizzle over the tart filling.
- The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.