Strawberry cheesecake crunchies

Ingredients

• 40 g butter 
• 125 ml double cream 
• 100 g brown sugar 
• 25 g almonds flaked
• 25 g pistachios shelled chopped
• 50 g flour plain
• 200 g cheese soft
• 397 g condensed milk sweetened canned
• 2  lemon zest grated
• 142 ml double cream 
• 450 g strawberries 
• 2 tbsp brown sugar 
• 2 tbsp jam 

Equipment

• frying pan
• baking sheet
• oven
• sieve

Directions

1. Preheat oven to 180C/gas 4/fan 160C. Line a baking sheet with non-stick parchment. Slowly bring the butter, cream and sugar to the boil, stirring. Take off the heat and stir in the nuts and flour.
2. Spread half the mixture in a 20cm round on the baking sheet.
3. Bake for 10-12 minutes until lightly browned. Cool for 2 minutes on the sheet and then transfer to a rack to go brittle and crispy. Repeat with the other half.
4. Beat the cheese until softened, and then gradually beat in the milk, lemon and lightly whipped cream. Chill for 2-4 hours until softly set.
5. Squash four strawberries through a sieve into a pan.
6. Add the sugar and redcurrant jelly and heat gently, stirring to dissolve. Boil for 2-3 minutes to make a syrup, then cool.
7. Slice the remaining strawberries. Break the biscuit into shards.
8. Layer the cheese mixture, strawberries, syrup and biscuit in glasses, reserving a few pieces. Chill (up to 2 hours ahead). To serve, top with the remaining biscuit.