Strawberry and Coconut Mascarpone Tart

METHOD

1. 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.
2. 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.
3. Add a little more lemon zest to the top and serve or refrigerate until ready. Enjoy!