Strawberry Jelly Tart
10 hours 30 minutes
This makes a three layer strawberry tart with a biscuit base, creamy centre and a jelly strawberry topping, similar to bakery tarts. Allow for overnight chilling time.
irvin
7 people made this
Ingredients
Serves: 8
- Base
- 200g sweet, plain biscuits, crushed into crumbs
- 125g butter, melted
- Filling
- 285 ml cream
- 200ml milk
- 100g white marshmallows
- 1 leaf or 1 tablespoon of powdered gelatine (mixed with hot water until it dissolves)
- Topping
- 1 box strawberry jelly
- 1 punnet fresh strawberries
Directions
Preparation:30min ›
Cook:10hours ›
Ready in:10hours30min
- Preheat the oven to 180 degrees C . Mix biscuit crumbs with butter and press into the base of a 23cm cake tin (with a removable base) until it is even and firm. Bake in the preheated oven for 15 minutes. Then cool and chill in the fridge for at least 3 hours.
- Place all the second layer ingredients into a non-stick saucepan and boil over low heat. When the marshmallows have melted, add in the gelatine (which must be dissolved in warm water first and stirred).
- Scoop the mixture over the base. Chill again in the fridge for 3 hours, depending on the thickness of the layer. For best results, chill overnight.
- When the second layer is ready, mix the jelly with hot water according to packet instructions. Cut the strawberries into half and place them on top of the filling.
- When the jelly mixture has cooled – but not hardened - use a tablespoon to scoop the mixture up and form a thin layer to keep the strawberries firmly in their positions.
- Place the cake tin into the fridge for 10-15 minutes. When time is up, continue scooping the rest of the mixture and the layers of strawberries onto the cake until the strawberries are used up.
