No-bake strawberry tart with lemon and vanilla cream

January 16, 2013 (Last Updated: January 11, 2019)
No-bake strawberry tart with lemon and vanilla cream recipe

Sweet for your sweet, sugar for your honey! This no-bake strawberry tart with lemon and vanilla cream is refreshing, romantic and delicious.

No-bake strawberry tart with lemon and vanilla cream

Serves: 6 – 8
Cooking Time: 45 mins + 2 – 3 hrs to chill

Ingredients

  • 200g Amaretti (Italian almond biscuits)
  • 125g unsalted butter, melted, cooled
  • 600ml fresh double thick cream
  • 10ml (2 tsp) finely grated lemon zest
  • pulp of 2 granadillas
  • 95g ( cup) thick Greek-style yoghurt
  • 1 vanilla pod, seeds removed and reserved
  • 2 x 250g punnets strawberries,
  • halved and sliced if large
  • icing sugar, to serve

Instructions

1

Grease a 24cm fluted flan dish or individual tart pans.

2

Place the Amaretti biscuits in a food processor and blitz to form fine crumbs. Add the butter and pulse a few times to combine then press into the base and sides of tart dish.

3

Chill for 30 minutes to firm.

4

Place cream and lemon zest in a separate bowl and beat with electric beaters until stiff peaks form. Strain the granadilla pulp into the cream mixture, pressing down with the back of a spoon to extract as much juice as possible. Discard seeds. Gently fold to combine and add the yoghurt and vanilla seeds, folding until mixed through.

5

Fill the prepared tart shell with the cream and refrigerate for 2 – 3 hours before arranging strawberries on top of the tart.

6

Dust with icing sugar before serving.COOK’S TIP

7

For a professional finish, make a simple syrup by combining 250ml (1 cup) water with 200g (1 cup) sugar and bring to a boil until a syrup forms. Brush the strawberries with the syrup glaze before serving.

 

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