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Creamy Vanilla Strawberry Tart

So I decided in my madness to hold a pudding party and clothes swap shop over the holidays. It was was a fab success, although far too many puddings to go round an army let alone a small gathering of us ladies! In preparation for the party I had made four puddings – well I didn’t want to run out!

So here is one that definitely didn’t last the whole evening..

Creamy Vanilla Strawberry Tart

Sweet Mascarpone, Vanilla and strawberry tart..

Biscuit Base
75g Unsalted Butter
300g Hobnobs

Topping
250ml Good Quality Vanilla Custard
300ml Double cream
1tsp Vanilla Paste
650g Strawberries quartered
50g castor sugar

23cm loose bottomed flan tin

Tip the halved strawberries into a bowl and sprinkle castor sugar over the surface of the strawberries – then cover with cling film and refrigerate or leave somewhere cool.

Blitz the Hobnobs in a food processor until they form crumbs.
Melt the butter in a medium sized sauce pan on a very low heat. Once fully melted remove from the heat, add the Hobnob Crumbs and stir until thoroughly mixed.

Tip the mixture into the flan tin – then press down firmly into the base and sides with the back of a wood spoon until a completely smooth middle with slightly raised edges. Put the base into the fridge for no less than 30 minutes.

Meanwhile tip the custard and cream and vanilla paste into a large bowl, using an electric whisk beat until the mixture is glossy and thickens to form soft peaks.

Tip the mixture onto the cooled base, using a spatula spread the pillowy mixture across  so it just hits the edges.

Place the strawberries on top of the creamy mixture and refrigerate until serving – enjoy!!

 

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