* Exported from MasterCook * Strawberry Cream Tart Recipe By : Prima Magazine, June 1996, The no need to cook book Serving Size : 12 Preparation Time :0:20 Categories : Chilled Desserts Fast Food Fruit No Bake Prepare Ahead Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 g almond biscuits such as macaroons 75 g amaretti or ratafia biscuits 75 g unsalted butter 135 g packet strawberry jelly 700 g strawberries -- hulled 150 ml apple juice 50 g bought meringue 450 ml double cream 1. Put the almond biscuits and 50g of the amaretti or ratafia biscuits into a polythene bag and crush, or use a food processor. Melt butter in a pan, add biscuits and stir. Press into the base and up sides of a 23cm/9in loose-base flan tin, about 4cm/1 1/2 in deep. 2. Make up the jelly to 300ml/ 1/2 pint with boiling water. Stir until dissolved. Blend 450g/1 lb. of strawberries in a food processor until smooth. Mix with the jelly and apple juice and leave until mixture is on the point of setting. Turn into flan case, chill until set. 3. Roughly crush the remaining biscuits and meringue and slice the rest of the strawberries. Whip the cream until peaking, fold in the strawberries, biscuits and meringue. Pile over the tart and sprinkle with any biscuit crumbs. Chill tart until it is needed - remove from tin to serve. - - - - - - - - - - - - - - - - - - NOTES : Everyone loves strawberries and cream and this has to be the ultimate combination, encased in a crisp almond biscuit crust. Tip: Stir 1-2 tbsp of your favourite liqueur into the cream for a real treat - why not try Grand Marnier or Kirsch. Prep: 20 mins plus chilling Cost: £4.76 Cals per portion: 415