Skinny strawberry and honey-cream tart
From kerrymarie 16 years ago
- - to make
- Serves 10
This is a wonderful summer dessert recipe that I've changed around because it traditionally had a sweet, pastry base containing lots of butter and eggs. Pastry can also be a bit of a pain to make, so I have done a quick, easy base with crushed digestive biscuits. Read more The filling is usually crème pâtissière - lovely but again, sugar, milk, eggs and flour. So I've made a filling out of low-fat cream cheese and my favourite natural sweetener - honey. See less
Ingredients
- needs 1-2 hours chilling time. shopping list
- 250g digestive biscuits shopping list
- 100g unsalted butter shopping list
- 500g light cream cheese shopping list
- 3 tablespoons of honey shopping list
- 1 vanilla pod, cut in half lengthways and seeds scraped out shopping list
- 2 x 227g punnets of strawberries, hulled shopping list
- 50g punnet of blueberries shopping list
- icing sugar, for dusting shopping list
How to make it
- Blitz the biscuits in a blender until fine.
- Melt the butter and mix in with the biscuits, then press into the base and sides of a shallow 25 x 26cm loose-bottomed tart tin. Pop into the fridge and start on the filling.
- Whip the cream cheese with the honey and vanilla seeds and spread into the tart case with the back of a damp spoon.
- Sometimes the consistency of cream cheese can vary, so if it seems a bit runny, leave in the fridge for a few hours to set.
- Halve the strawberries and arrange beautifully over the filling.
- Finally, sprinkle with blueberries and dust with icing sugar. Chill for around one hour before serving.
People Who Like This Dish 3
- iloveterrbear Tulsa, OK
- jo_jo_ba Oshawa, CA
- kerrymarie Somerset, GB
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