This tart really is summer in a slice. You could swap the strawberries for raspberries if you prefer.
Prep time 1 hour | Chill time 2-3 hours | Serves 8
For the base:
200g ginger biscuits
100g unsalted butter, melted, plus a little more for greasing
For the cardamom ganache:
150ml double cream
1 tbsp cardamom pods, bashed
100g white chocolate
For the topping
250ml double cream
1 vanilla pod
150g strawberries, sliced
2 tbsp lemon curd
- Grease a 9 inch fluted loose-bottomed tart tin. Place the biscuits into a plastic food bag and bash with a rolling pin until they resemble fine crumbs. Mix the crumbs with the melted butter and press into the base of the tart tin. Put in the fridge to chill whilst you make the ganache.
- Place the cardamom pods and the cream in a pan on a medium heat and cook until the cream just starts to steam. Take off the heat and leave to cool. Once cool, remove the pods. Place the white chocolate into a large heat-proof bowl. Reheat the cream until just simmering and then pour over the white chocolate. Whisk until all the chocolate has melted. Pour over the prepared tart base and place back in the fridge.
- Scrape the seeds from the vanilla pod and add to the remaining cream. Whip to soft peaks. Spoon over the biscuit base and ganache. Top with the strawberry slices and dollops of lemon curd. Leave in the fridge to chill until you are ready to serve.