This Strawberry Tart by Kirsten Tibballs is as insanely delicious as it is easy!
Yield: 1 x 23cm tart
Preparation time: 25 minutes
You can make this tart up to 10 hours ahead.
Crumb Base
- 250g finely ground digestive biscuits
- 120g butter, melted
- ½ teaspoon ground cinnamon (optional)
Cream Topping
- 450ml Bulla Whipping Cream
- 60g caster sugar
Finishing
- 3 punnets of medium to small strawberries
- Icing sugar for dusting
Method
- Combine all the ingredients and press into a fluted flan tin
- (23-25cm in diameters).
- Place in the fridge for 30 minutes.
- Place the whipping cream in a bowl and add in the sugar.
- Whisk until fully whipped.
- Spread on top of the chilled tart base.
- Cut the tops off all the strawberries and place top down on the tart.
- Dust with icing sugar just before serving.
Recipe and image by Kirsten Tibballs of Savour Chocolate and Patisserie School.
Kirsten Tibballs’ cookbook, Chocolate, is full of indulgent recipes to create and impress your loved ones.