-
- Prep
- 20 mins
-
- Total
- 4 hours
-
- Serving
- Serves 6-8
Ingredients
350 gm scotch finger biscuits (broken into small pieces) |
¼ cup caster sugar |
125g Devondale unsalted Butter, melted |
1 Punnet Strawberries |
1 Punnet Raspberries |
2 cups Devondale Long Life Thickened Cream |
1 cup Devondale Full Cream Pure Milk |
2 tbsp Gelatin |
100 gm sugar |
1 tbsp vanilla extract |
Additional berries and mint to garnish |
Directions
Step One
To make the tart base, in a food processor add the biscuits, caster sugar and butter and blitz until it is the consistency of wet sand.
Push the biscuit mix into a 24 cm tart tin, flatten with the back of a spoon.