*  Exported from  MasterCook  *

                          Strawberry Cream Tart

Recipe By     : Prima Magazine, Jun 1996
Serving Size  : 12   Preparation Time :0:20
Categories    : Chilled                          Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 200      g             Almond biscuits (macaroons)
  75      g             Amaretti or ratafia biscuits
  75      g             Unsalted butter
 135      g             Pkg strawberry jelly
 700      g             Strawberries -- hulled
 150      ml            Apple juice
  50      g             Meringue -- storebought
 450      ml            Double cream

Put the almond biscuits and 50 g 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 23 cm (9") loose-base flan tin, about 4 cm (1-1/2") deep.

Make up the jelly to 300 ml (1 cup) with boiling water. Stir until
dissolved. Blend 450 g (1 lb) 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.

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.

Tip:

Stir 1 2 tb of your favourite liqueur into the cream for a real
treat. Why not try Grand Marnier or Kirsch.


                   - - - - - - - - - - - - - - - - - -