Your guests will think you paid good money for this easy, impressive tart.
Strawberry, mascarpone and almond tart
Ingredients (serves 4+)
250g digestive biscuits
75g butter, melted
2 cups sliced almonds, toasted
6 Tbsp icing sugar
2 Tbsp caster sugar
zest of one orange
2 vanilla pods, deseeded (or 2 tsp vanilla essence)
2 punnets of strawberries, quartered
Place biscuits and 1 cup of almonds in food processor and pulse until crumbed.
Add butter and firmly press mixture into 23-25cm flan tin, ensuring side walls are covered. Refrigerate for an hour.
Combine mascarpone, icing sugar, orange zest and vanilla. Spoon carefully into flan tin and set for an hour.
Top with a mix of strawberries and caster sugar and remaining toasted almonds.
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