Strawberry Shortcake Tart

This is quite simple but makes a relatively impressive-looking summer pud - a rich biscuit base (made here from a mix of digestives and shortbread), a creamy filling and all topped with fresh strawberries.  You could exchange the filling for a Creme Anglaise and, if you were planning on making it ahead of time, I'd recommend glazing it either with strawberry-juice-flavoured gelatine or even good strawberry jam.

We've made this a couple of times recently - Maddie has particularly enjoyed placing the strawberries on top (though a little more randomly than the one pictured above!).

Biscuit Base
6 Digestive biscuits
6 Shortbread fingers
3oz butter

Filling
1/4 pint double cream
1 large tablespoon Greek yogurt
1 tablespoon vanilla sugar
1/2-1 punnet fresh strawberries

Crush the biscuits to a fine crumb - either in a bag with a rolling pin or in a blender.  Melt the butter in a small saucepan and stir into the biscuit.  Pour into a 9" flan dish and, with your fingers, push around the base and up the sides of the dish.  Put in the fridge to set completely - an hour or so should do.

Whisk the cream, yogurt and sugar together to give you nice soft peaks, spread into the biscuit base and top with sliced strawberries - simple!

tags: pudding  

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