- 20 mins
- 4 hours
- Serves 6-8
|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|
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.
In a small bowl, mix the milk and gelatine and set aside.
Puree the berries.
In a saucepan on a medium heat, heat the cream and vanilla extract until the sugar is dissolved, be careful not to boil.
Remove from the heat, add the gelatine mix and stir to dissolve. Add the berry puree and stir through, then strain the mix into a large pouring jug.
Pour the mix into the tart shell over the back of a large serving spoon and then set in the fridge for approx. 4 hours
Garnish with additional fresh berries