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This is a classic summer dessert recipe that I’ve changed around. It traditionally has a sweet pastry base that contains lots of butter and eggs, so it is very high in fat. Pastry also can be a bit of a bugger to make, so I have done a quick easy base with crushed digestive biscuits. The filling again is usually Crème Patisserie (lovely, but again, cream, eggs and flour) I’ve made a filling out of low fat cream cheese and sweetened with my favourite natural sweetener –honey!
Blitz biscuits until fine in mini blender.
Melt the butter and mix in with the biscuits then press into a 10” tart shallow tart case, pop into the fridge and start on the filling.
Whip the cream cheese with the honey and vanilla, spread into the tart case. Sometimes the consistency of cream cheese can vary, so if it seems a bit runny, leave in the fridge for a few hours to set.
De-hull and halve the strawberries, then arrange beautifully over the filling, finally sprinkle with blueberries and icing sugar then serve!
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