Strawberry Tart

It’s July, the weather’s naturally gone a bit grim & there’s nothing but tennis on the telly, our saving grace right now are the bountiful strawberries. It’s been a bumper year for them in the garden this year & they’re available to buy quite cheaply right too. Seeing at it’s Wimbledon season, even if you don’t watch it, we’ll take any excuse to indulge in some strawberries & cream. Lush as they two simply combined in a bowl are though, I thought I’d try & make them a little bit extra with this pretty & colourful strawberry tart.

Strawberry Tart

Somewhere between a cheesecake & a panna cotta, this easy, no bake tart is the essence of strawberries & cream. It’s filling it quite literally just strawberries & cream chilled & set in the fridge, it tastes like a summer dream. Perfect for a summery afternoon tea in the garden (weather permitting!), why not mix up a quintessentially British summer treat & make it showstopping.

Strawberry Tart

(makes one 25cm tart)


For the base:

  • 200g digestive biscuits
  • 200g almonds
  • 170g butter

For the filling:

  • 800g strawberries
  • 350ml double cream
  • 120g caster sugar
  • 24g powdered gelatine

To decorate:

  • A few extra strawberries


  • Using a food processor, blitz the biscuits & almonds together until they resemble fine breadcrumbs
  • Gently melt the butter in a small saucepan set over a low heat or in short bursts in the microwave
  • Tip the biscuit mixture into a large bowl before pouring over the melted butter. Give it a mix to combine until all of the biscuit has been coated by the butter
  • Tip the mixture into the tart tin & use the back of a spoon to press the mixture down evenly into the base & up the sides of the tin
  • Place in the fridge to chill while you make the filling
  • To make the filling, begin by combining the powdered gelatine with 100ml warm water & set aside to dissolve
  • Next, add all of the strawberries into the bowl of a food processor (or use a large bowl & a hand blender) & blitz the fruit into a smooth puree
  • Add the double cream & sugar to the bowl before blitxing again
  • Finally, add the soaked gelatine to the bowl & process until everything is smooth & well combined
  • Pour the filling into the prepared biscuit case & place the tart to chill in the fridge overnight
  • Bring the tart back to room temperature for 30 minutes before carefully releasing from it’s tin
  • Decorate with the extra strawberries & serve

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