Serves 24
Hands-on time: 20 minutes
Hands-off time: 4 hours
INGREDIENTS
1½ packets (120g) strawberry jelly powder
¾ pack (150g) lemon sandwich biscuits
1 tin (380g) NESTLÉ Ideal Evaporated Milk, ice cold
Serving suggestion: Whipped cream
Fresh strawberries, sliced
Fresh mint
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. In a large bowl, add the jelly powder along with 1 cup of boiling water. Stir until completely dissolved before adding ½ a cup of cold water. Allow the jelly to cool to room temperature, for about 1 hour.
2. Line a round springform cake tin with baking paper and set aside. *Chef’s Tip: Any shape dish can work.
3. Add the lemon sandwich biscuits into a large resealable bag and crush using a rolling pin.
4. Add the crumbs into a heatproof bowl and microwave for 30–45 seconds. Mix the crumbs until combined. Add a tablespoon of water if necessary to bind. *Chef’s Tip: We used a 700W microwave in our testing phase.
5. Sprinkle the crushed biscuits into the prepared tin, pressing down slightly using the back of a spoon.
6. Using an electric whisk, beat the NESTLÉ Ideal Evaporated Milk until light, frothy and tripled in volume, for about 2 minutes. Carefully whisk the cooled jelly into the whipped ideal milk. *Chef’s tip: Ideal Milk whips best when cold.
7. Slowly pour the jelly mixture over biscuit base.
8. Leave the tart to set in the fridge, for about 3 hours.
9. Serve with whipped cream, strawberries and a sprig of mint and ENJOY! *Chef’s Tip: Dip your knife into a cup of hot water before cutting each slice to ensure a clean slice.
Planning to try this?
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