Ingredients

• 75g/3oz butter
• 250g/9oz almond
• orange or sweet oat biscuits
• 1 large free-range egg
• separated
• 1 tbsp caster sugar
• 250g/9oz mascarpone
• 2 drops vanilla extract
• 250g/9oz fresh strawberries
• hulled
• thinly sliced

Directions

• You will need a rectangular tart tin with a removable bottom. I used a long
• thin one
• 34x12cm/13x5in
• but you can make it in something shorter and wider if that is what you have.
• For the crumb case
• melt the butter in a small saucepan. Place the biscuits in a food processor and process to fine crumbs (alternatively
• place in a plastic bag and bash with a rolling pin
• taking care not to split the bag).
• Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm.
• For the filling
• put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed.
• Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract.
• In a separate bowl
• beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture.
• Remove the biscuit case from the fridge. Spoon the mascarpone mixture into the biscuit case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone.
• Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving.