Strawberry Tart- serves 6, takes 15mins to make and at least 1 hour to chill.
150g digestive biscuits
40g baking margarine
4 tbsp lemon curd
To decorate, a few fresh mint leaves (optional)
- Lightly grease an 18cm loose-bottomed tin and line the base with greaseproof paper. Bash the biscuits into tiny crumbs (whiz them in a food processor or put them into a plastic bag and bash them with a rolling pin).
- Melt the margarine, add to the biscuits and mix together. Spoon into the tin and press down with the back of the spoon. Chill for at least 1 hour until hard.
- Spoon the lemon curd over the base and carefully spread to cover the surface.
- Hull the strawberries, cut into wedges and scatter over the lemon curd. Sprinkle mint leaves over the top, if using, and serve.
Per serving: 220kcal, 10.9g fat, 3.3g saturated fat, 12.1g sugars, 0.5g salt.
Source: the Co-operative instore magazine.