- 75g/3oz butter
- 250g/9oz almond, orange or sweet oat biscuits
- 1 large free-range egg, separated
- 1 tbsp caster sugar
- 250g/9oz mascarpone cheese
- 2 drops vanilla essence
- 250g/9oz fresh strawberries, hulled, thinly sliced
- 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, place the egg yolk into a bowl with the caster sugar and whisk together.
- Add the mascarpone and beat until thoroughly combined. Stir in the vanilla essence.
- 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.