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Recipe

Strawberry tart with gingersnap crust

Macerating the strawberries enhances their flavour, so this is a handy recipe for when the fruit looks better than it tastes. The filling is light and creamy with a hum of ginger, and the tart is easy to make ahead.

  • 40 mins cooking
  • 4 hrs marinating
  • Serves 8
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Ingredients

Gingersnap crust
  • 150 gram gingernut biscuits
  • 75 gram butter, melted
Filling
  • 250 gram cream cheese, cut into cubes
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoon finely chopped crystallised ginger
Macerated Strawberries
  • 2 punnet (about 650g) strawberries, rinsed, hulled and halved
  • 1/4 cup brown sugar
  • 1 tablespoon water
To serve
  • 1/2 cup whipped cream
  • 1 tablespoon strawberry jam, for glazing
  • edible flowers (optional)

Method

Gingersnap crust
  • 1
    Preheat oven to 180°C and grease a 24cm loose-bottom flan tin.
  • 2
    In a food processor pulse the biscuits to very fine crumbs. Add melted butter and pulse to combine. Pour mixture into tin and press firmly into the sides and base to line the tin evenly, making sure it is well compacted.
  • 3
    Bake for 10 minutes then remove from oven and leave to cool in the tin.
Filling
  • 4
    Place the cream cheese in a bowl or food processor and beat until smooth. Add sour cream and vanilla and mix to combine then stir in chopped ginger.
  • 5
    Pour the filling into the cooled crust, smooth the top and chill in the freezer for 30 minutes, then transfer to fridge for 3-4 hours, or overnight, to set.
Macerated Strawberries
  • 6
    Meanwhile place the strawberries in a bowl with the sugar and water. Leave for at least 30 minutes at room temperature to macerate (if you wish, they can be prepared hours ahead and left in the fridge).
To serve
  • 7
    To serve, spread whipped cream over the filling, then spoon the strawberries over the top, discarding the liquid.
  • 8
    Warm the jam and, when runny, brush over the strawberries to give them a lovely shine. Decorate with edible flowers if desired. Keep refrigerated until ready to serve.

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