RECIPE:
Biscuit Base:
250g/8.8oz Digestive Biscuits, crushed
140g/5oz Butter, melted
Filling:
400g/14.11oz Cleaned and chopped Strawberries
450g/16oz Philadelphia Cream Cheese
50g/1.76oz Icing Sugar
2 Teaspoons Vanilla Essence
1 Cup Elmlea Double Cream (Heavy Cream)
1/4 Tsp Red Food Colouring (optional)
Topping:
Sliced Strawberries
250ml Fresh Cream, whipped
Method:
Puree the strawberries and pass them through a strainer into a small saucepan.
Bring to boil for about 5-10 minutes until it is reduced by half. Transfer to a bowl and leave to cool completely.
Mix the crushed biscuits with the melted butter and press down onto base and sides of a 28cm/11-8nch tart pan. Refrigerate for 30 minutes before adding the filling.
Meanwhile, make the filling. In a large mixing bowl beat the cream cheese, icing sugar and vanilla essence until smooth.
Add reduced strawberries and mix until well combined.
Add heavy whipping cream and beat until soft peaks form. If you want to add a bit more colour to the mixture, add a few drops of red food colouring and continue beating until stiff.
Pour filling into crust and chill in the fridge for at least 6 hours or overnight.
Top with sliced strawberries and whipped cream.
Enjoy!
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