INGREDIENTS

INSTRUCTIONS

1. Put the almond biscuits and 50g of the amaretti or ratafia biscuits into
a polythene bag and crush, or use a food processor. Melt butter in a pan,
add biscuits and stir. Press into the base and up sides of a 23cm/9in
loose-base flan tin, about 4cm/1 1/2 in deep.
2. Make up the jelly to 300ml/ 1/2 pint with boiling water. Stir until
dissolved. Blend 450g/1 lb. of strawberries in a food processor until
smooth. Mix with the jelly and apple juice and leave until mixture is on
the point of setting. Turn into flan case, chill until set.
3. Roughly crush the remaining biscuits and meringue and slice the rest of
the strawberries. Whip the cream until peaking, fold in the strawberries,
biscuits and meringue. Pile over the tart and sprinkle with any biscuit
crumbs. Chill tart until it is needed - remove from tin to serve.
NOTES : Everyone loves strawberries and cream and this has to be the
ultimate combination, encased in a crisp almond biscuit crust. Tip: Stir
1-2 tbsp of your favourite liqueur into the cream for a real treat - why
not try Grand Marnier or Kirsch. Prep: 20 mins plus chilling Cost: £4.76
Cals per portion: 415
Recipe by: Prima Magazine, June 1996, The no need to cook book Posted to
MC-Recipe Digest V1 #655 by Kerry Erwin <kerry@north.org> on Jul 04, 1997

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