Possibly the easiest tart in the world and a fail safe for any summer occasion.
Ingredients
- FOR THE BASE
- 300g digestive biscuits
- 75g desiccated coconut
- 100g melted butter
- 4 tbsp golden syrup
- FOR THE FILLING
- 250g mascarpone
- 250g Greek yoghurt
- 75g icing sugar
- 1 lemon, zest of plus juice from half
- TO SERVE
- Strawberries for the top and a little more zest
METHOD
- Crush the biscuits in a freezer bag with a rolling pin. Add the coconut. Mix well and then add the golden syrup and melted butter. Massage the bag to mix everything thoroughly. Tip into a 25cm diameter loose bottomed tart tin that you’ve lined with a circle of baking parchment. Use the back of a spoon to push it into an even layer that goes slightly up the sides. Chill the base for an hour.
- Mix together the mascarpone, Greek yoghurt, icing sugar, lemon zest and juice until evenly blended. Pour into the tart case and then scatter over fresh strawberries.
- Add a little more lemon zest to the top and serve or refrigerate until ready. Enjoy!