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Double strawberry and cream sweetie tart

Prep:

Cook:

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    This tart makes a fun dessert or celebration cake that your children will love. The base is soft and spongy, the melted strawberry sweets in the cream give a lovely tangy taste, and the fresh strawberry provides some vitamins. I use Haribo kosher strawberrry sweets.

    Serves: 8
    Preparation: 45 mins
    Cooking: 35-40 minutes

    Ingredients

    For the pastry base:
    ● 200g butter/margarine, softened
    ● 200g plain flour
    ● 100g self-raising flour
    ● 100g icing sugar

    For the cream and toppings:
    ● 250g fresh strawberries washed, dried and hulled
    ● 150g strawberry sweets: 75g to melt and the rest for the toppings
    ● 300ml double cream or of unsweetened pareve cream
    ● Vanilla extract

    Method

    ● Heat your oven to 160°C.

    ● To make the pastry: mix the butter/margarine, sugar and both flours together.

    ● Flatten with a rolling pin on a floured surface. Lay on a 22-25cm tart dish.

    ● Bake the base for 30-35 minutes until the borders of the tart become golden and

    ● Leave to cool.

    ● For the topping: melt 75g of the strawberry sweets with three tablespoons of water in a pan over medium heat.

    ● Using an electric whisk, mix the double cream until it just holds its shape and is fluffy but is not stiff and yellow.

    ● Stir in the melted strawberry sweets and a few drops of vanilla essence.

    ● Spread the cream over the tart base and decorate with fresh strawberries and the remaining strawberry sweets.

    ● Refrigerate the tart before serving.

    Home Cooking By Fabienne

    Method
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