Strawberry delight

Recipe on page 115.

The combination of strawberries and Turkish delight is a personal favourite. Best of all, this impressive tart is so easy to make.

Makes 1 large tart Preparation time: 20 minutes, plus setting time

• 200g strawberries, thinly sliced • 80g strawberry jelly powder • 225ml boiling water • 230g medium-fat smooth cream cheese • 300ml strawberry-flavoured full-fat yoghurt • 125ml coconut shavings, dry-roasted • 120g Turkish delight, diced

1 Line a smooth Bundt pan with cling film; arrange slices of strawberry around the inside of the pan. Work as neatly as possible so that the tart will look impressive when you turn it out.

2 Dissolve the jelly in the boiling water and pour about 30ml in a thin layer over the strawberries at the bottom of the Bundt pan (this dark layer is optional but it looks gorgeous). Refrigerate to set. Allow the rest of the jelly to cool, stirring occasionally to prevent it from setting.

3 Beat the cream cheese until smooth. Add the yoghurt and beat again until smooth. Add the jelly and beat until well blended and smooth. Pour into the prepared ring mould immediately. Sprinkle a thick layer of coconut on top to form a ‘crust’ and put the tart in the refrigerator to set.

4 To serve Turn the tart out onto a pretty cake stand and gently remove the cling film. Garnish with Turkish delight, extra strawberries and rose petals. >>