This is a wonderful summer dessert recipe that I've changed around because it traditionally had a sweet, pastry base containing lots of butter and eggs. Pastry can also be a bit of a pain to make, so I have done a quick, easy base with crushed digestive biscuits. The filling is usually crème pâtissière - lovely but again, sugar, milk, eggs and flour. So I've made a filling out of low-fat cream cheese and my favourite natural sweetener - honey.
Serves 10
Ready in 2 hours 15 minutes
Per serving:
314 calories
1. Blitz the biscuits in a blender until fine.
2. Melt the butter and mix in with the biscuits, then press into the base and sides of a shallow 25 x 26cm loose-bottomed tart tin. Pop into the fridge and start on the filling.
1. You also can use different types of fruit - figs are great or even just raspberries.
3. Whip the cream cheese with the honey and vanilla seeds and spread into the tart case with the back of a damp spoon.
4. Sometimes the consistency of cream cheese can vary, so if it seems a bit runny, leave in the fridge for a few hours to set.
5. Halve the strawberries and arrange beautifully over the filling.
6. Finally, sprinkle with blueberries and dust with icing sugar. Chill for around one hour before serving.
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