Name: Strawberry toffee tart
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: British
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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Strawberry toffee tart

Strawberry toffee tart

Mary Cadogan

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Serves 6

Easy

Prep: 45 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Easy-to-make and perfect for kids

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal559
fat46g
saturates24g
carbs32g
sugars12g
fibre2g
protein6g
salt0.75g

low

Method

step 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.
step 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.
step 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.
step 4

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

RECIPE TIPS

MAKE IT WITH DIFFERENT FRUIT

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

Recipe from Good Food magazine, July 2005

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A star rating of 4.2 out of 5.5 ratings

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