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.

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