-
- Prep
- 20 mins
-
- Total
- 4 hours
-
- Serving
- Serves 6-8
Featured Products
Ingredients
| 350 gm scotch finger biscuits (broken into small pieces) |
| ¼ cup caster sugar |
| 125g Devondale unsalted Butter, melted |
| 1 Punnet Strawberries |
| 1 Punnet Raspberries |
| 2 cups Devondale Long Life Thickened Cream |
| 1 cup Devondale Full Cream Pure Milk |
| 2 tbsp Gelatin |
| 100 gm sugar |
| 1 tbsp vanilla extract |
| Additional berries and mint to garnish |
Directions
- To make the tart base, in a food processor add the biscuits, caster sugar and butter and blitz until it is the consistency of wet sand.
- Push the biscuit mix into a 24 cm tart tin, flatten with the back of a spoon.
- In a small bowl, mix the milk and gelatine and set aside.
- Puree the berries.
- In a saucepan on a medium heat, heat the cream and vanilla extract until the sugar is dissolved, be careful not to boil.
- Remove from the heat, add the gelatine mix and stir to dissolve. Add the berry puree and stir through, then strain the mix into a large pouring jug.
- Pour the mix into the tart shell over the back of a large serving spoon and then set in the fridge for approx. 4 hours
- Garnish with additional fresh berries
