Straw­berry and cream pie

Serves 8

Landscape (UK) - - In The Garden -

400g straw­ber­ries, hulled 400ml dou­ble cream 120g but­ter, plus ex­tra for greas­ing 300g di­ges­tive bis­cuits 1 tbsp vanilla paste Grease a 23cm round, 5cm deep, loose-bot­tomed tin. In a large saucepan, melt the but­ter un­til liq­uid. In a bowl, crush the bis­cuits with the end of a rolling pin. Off the heat, add the bis­cuit crumbs to the but­ter and stir thor­oughly. Press the mix­ture into the pre­pared tin us­ing the back of a dessert spoon, to make a tart base, push­ing it to­gether un­til it is solid. This may take sev­eral min­utes. Chill the bis­cuit base for 1 hr. Place half the straw­ber­ries in a food pro­ces­sor and blend un­til pureed. In a large bowl, whip the dou­ble cream for 3 mins un­til firm, then fold the straw­berry puree and vanilla paste through the cream. Fill the bis­cuit base with the cream mix­ture and flat­ten with the dessert spoon. Slice the re­main­ing straw­ber­ries in half and dec­o­rate the top. Leave to chill for 1 hr be­fore serv­ing.

“And where the springy turf was gay With thyme and balm and many a spray Of wild roses, you tempted me With straw­ber­ries” Wil­liam Ernest Hen­ley, ‘With Straw­ber­ries We Filled A Tray’

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