Name: Strawberry and mascarpone tart
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 250 gram plain biscuits, finely crushed; 125 gram butter, melted; 2 teaspoon gelatine; 2 tablespoon just-boiled water; 300 millilitre carton thickened cream; 250 gram mascarpone cheese; 1/4 cup icing sugar mixture; 1 lemon, finely grated rind; 1 teaspoon vanilla extract; 250 gram punnet strawberries, hulled, halved; whipped cream, to serve

Ingredients

250 gram plain biscuits, finely crushed

125 gram butter, melted

2 teaspoon gelatine

2 tablespoon just-boiled water

300 millilitre carton thickened cream

250 gram mascarpone cheese

1/4 cup icing sugar mixture

1 lemon, finely grated rind

1 teaspoon vanilla extract

250 gram punnet strawberries, hulled, halved

whipped cream, to serve

Method

1.Lightly grease a rectangular 9.5cm x 33cm loose-bottomed flan pan.

2.In a large bowl, combine biscuit crumbs and butter, mixing well. Press mixture firmly into the base and sides of prepared pan. Chill for 30 minutes.

3.Meanwhile, in a small jug, whisk gelatine briskly into hot water with a fork until dissolved. Cool slightly.

4.In a medium bowl, using an electric mixer, beat cream and mascarpone together until smooth. Blend in icing sugar, lemon rind and vanilla. Beat in gelatine mixture. Pour into prepared crust.

5.Chill tart for 3 hours or overnight. Arrange strawberries over filling. Serve sliced with whipped cream, if desired.

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