*  Exported from  MasterCook  *
                           Strawberry Cream Tart
 Recipe By     : Prima Magazine, June 1996, The no need to cook book
 Serving Size  : 12   Preparation Time :0:20
 Categories    : Chilled                          Desserts
                 Fast Food                        Fruit
                 No Bake                          Prepare Ahead
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  200      g             almond biscuits such as macaroons
   75      g             amaretti or ratafia biscuits
   75      g             unsalted butter
  135      g             packet strawberry jelly
  700      g             strawberries -- hulled
  150      ml            apple juice
   50      g             bought meringue
  450      ml            double cream
 1. Put the almond biscuits and 50g of the amaretti or ratafia biscuits into
 a polythene bag and crush, or use a food processor. Melt butter in a pan,
 add biscuits and stir. Press into the base and up sides of a 23cm/9in
 loose-base flan tin, about 4cm/1 ½ in deep.
 2. Make up the jelly to 300ml/ ½ pint with boiling water. Stir until
 dissolved. Blend 450g/1 lb. of strawberries in a food processor until
 smooth. Mix with the jelly and apple juice and leave until mixture is on
 the point of setting. Turn into flan case, chill until set.
 3. Roughly crush the remaining biscuits and meringue and slice the rest of
 the strawberries. Whip the cream until peaking, fold in the strawberries,
 biscuits and meringue. Pile over the tart and sprinkle with any biscuit
 crumbs. Chill tart until it is needed - remove from tin to serve.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Everyone loves strawberries and cream and this has to be the
 ultimate combination, encased in a crisp almond biscuit crust.
 Tip: Stir 1-2 tbsp of your favourite liqueur into the cream for a real
 treat - why not try Grand Marnier or Kirsch.
 Prep: 20 mins plus chilling
 Cost: £4.76
 Cals per portion: 415