Strawberry mascarpone tart recipe
 Nigel Slater's no-bake strawberry tart is exceptionally simple to make, with a biscuit base that can survive a hot kitchen. 75g/3oz butter250g/9oz almond, orange or sweet oat biscuits 75g/3oz butter 250g/9oz almond, orange or sweet oat biscuits 1 large free-range egg, separated1 tbsp caster sugar250g/9oz mascarpone 2 drops vanilla extract250g/9oz fresh strawberries, hulled, thinly sliced 1 large free-range egg, separated 1 tbsp caster sugar 250g/9oz mascarpone 2 drops vanilla extract 250g/9oz fresh strawberries, hulled, thinly sliced Method To make 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.To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed.Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract.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 crumb case from the fridge. Spoon the mascarpone mixture into the 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. To make 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). To make 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. 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. To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed. To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed. Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract. Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract. 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. 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 crumb case from the fridge. Spoon the mascarpone mixture into the case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone. Remove the biscuit crumb case from the fridge. Spoon the mascarpone mixture into the 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. Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving. Recipe tips You can easily make this with gluten-free biscuits for a gluten-free strawberry tart.