No-Bake Strawberry Tart
A no-bake recipe is great at this time of year when you may not have the oven on as often.
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the base
275g digestive biscuits, blitzed in a food processor until smooth
130g butter, melted
ÂĽ tsp ground cardamom
For the filling
125g strawberries, stalks removed
½ tbs honey
½ tsp lemon juice
½ tsp balsamic vinegar – optional
300g ricotta, drained
50g icing sugar
1 tsp vanilla extract
To decorate
100ml cream, whipped to stiff peaks
150g strawberries
Method
Line the base of a fluted 9-inch tart tin with parchment and grease the sides.
Stir the biscuit crumbs and ground cardamom into the melted butter until completely combined.
Press the mixture tightly into the tart case so that it comes up the sides and covers the base generously.
Place the tart base into the fridge to cool completely.
Place the 125g of strawberries, the honey, lemon juice and balsamic vinegar into a saucepan and simmer gently for ten minutes.
Set aside to cool.
Once cool, blend it in a mixer until smooth.
To make the filling, add the ricotta and icing sugar, vanilla and a tablespoon of the strawberry coulis to the bowl of a mixer and whisk until smooth and aerated.
Scoop this into the tart case and place back into the fridge to firm up until you need it.
When you want to serve your tart, remove it from the tin and top it with the remaining coulis, a dollop of whipped fresh cream and some strawberries.
