Strawberry Toffee Tart
This refreshing strawberry and toffee cream tart is a delightful treat with a crispy biscuit base, luscious cream filling, and sweet strawberries on top. The toffee sauce adds a rich and indulgent touch, making it a perfect dessert for any occasion.
— Constant Cookbook
Ingredients
- 175g crunchy biscuits , such as Hobnobs
- 75g butter , melted
- 400g strawberries
- 284ml tub double cream
- 5 soft toffees
- 200g tub Greek yogurt
- icing sugar , for dusting
Instructions
- Line a 20cm flan tin with baking parchment. Put the biscuits in a strong food bag and bash with a rolling pin to finely crush them. Tip into a bowl and mix in the melted butter. Press over the base of the tin. Chill for about 30 mins until it feels firm. Slice or halve the strawberries, depending on their size.
- Remove the biscuit base from the flan tin and slide onto a flat serving plate. Put 2 tbsp of the cream in a small bowl with the toffees, then whip the rest until it just holds its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base and cover with strawberries.
- Melt the toffees and cream together in the microwave on Medium for 30 secs-1 min, then stir until it forms 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.
Prep Time
PT45M
Yield
Serves 6
Nutrition
- Calories: 559 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 24 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.75 milligram of sodium
Comments
No comments found.