175 g grands flaky refrigerator biscuits such as hobnobs
75 g butter melted
400 g strawberries
284 ml double cream
200 g greek yogurt
5 frangelico soft
5 frangelico soft
Equipment
bowl
microwave
rolling pin
Directions
Line a 20cm flan tin with baking parchment.
Put the biscuits in a strong food bag and bash with a rolling pin to finely crush them. Tip into a bowl and mix in the melted butter. Press over the base of the tin. Chill for about 30 mins until it feels firm. Slice or halve the strawberries, depending on their size.
Remove the biscuit base from the flan tin and slide onto a flat serving plate. Put 2 tbsp of the cream in a small bowl with the toffees, then whip the rest until it just holds its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base and cover with strawberries.
Melt the toffees and cream together in the microwave on Medium for 30 secs-1 min, then stir until it forms a sauce.
Drizzle over the tart filling.
The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.
