Strawberry fridge tart

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By Food24 November 03 2009
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Ingredients (10)

1.00 cake — sponge
FILLING
250.00 ml cream — fresh, whipped to stiff peaks
800.00 g strawberries — puréed
350.00 ml yoghurt — plain
100.00 g icing sugar
5.00 ml lemon juice
25.00 ml Sheridans gelatine
TOPPING
strawberries — puréed
5.00 ml castor sugar
5.00 ml Sheridans gelatine
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Method:

Place 1 sponge cake layer in a 20 cm loose-bottomed cake pan.
Spoon two thirds of the stiffly whipped cream over the sponge cake layer. Arrange the whole strawberries (400 g) on top, reserving a few for decoration. Blend 250 ml of the strawberry purée with the remaining cream, yoghurt, icing sugar and lemon juice. Soak the gelatine in 30 ml cold water, then heat over boiling water or in the microwave oven until just melted. Add to the yoghurt mixture and blend well. Spoon over the strawberries in the pan and cool until the mixture has set. For the topping, blend the remaining strawberry purée with the castor sugar. Soak the gelatine in 25 ml cold water, heat until melted and then add to the strawberry mixture. Blend well and pour over the yoghurt mixture in the cake pan. Chill once more until the top layer has set. Carefully turn out on to a cake platter and decorate with whole strawberries. Makes a medium-sized tart.



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