Strawberry toffee tart

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. 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.
2. 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.
3. 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.
4. The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.

Make it with different fruit

You can use any other summer berries instead of strawberries - or sliced peaches or nectarines or a mixture.

Per serving

559 kcalories, protein 6g, carbohydrate 32g, fat 46 g, saturated fat 24g, fibre 2g, salt 0.75 g

Latest comments and suggestions

• Melanie

  04 January 2008

  Melanie rated and commented on this recipe

  

  This is so easy and delicious too. Perfect for summer entertaining.

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• Annie

  21 April 2008

  Annie rated and commented on this recipe

  

  This is a simple pudding, but nothing special. My kids said not to bother making it again, which speaks volumes really!

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• Catherine Bromley

  10 July 2008

  Catherine Bromley rated and commented on this recipe

  

  We loved this easy pudding. I added a couple of drops of vanilla essence to the cream/yogurt mixture to give it more flavour. Will definately make again.

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• Lynda

  05 October 2008

  Lynda rated and commented on this recipe

  

  This was excellent, but a bit hard to cut as it broke into pieces easily

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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

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 45 mins

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

Per serving

559 kcalories, protein 6g, carbohydrate 32g, fat 46 g, saturated fat 24g, fibre 2g, salt 0.75 g

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