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No-Bake Strawberry Bakewell Tart

No-Bake Strawberry Bakewell Tart

A fast and fruity spin on a classic with a nifty egg-free frangipane, this No-Bake Strawberry Bakewell Tart comes from OcadoLife recipe editor Lauren Hoffman. “Just spread the frangipane inside a ready-made tart case with jam and icing, top with strawberries and almonds, and that’s dessert sorted! If you’re not serving the tart immediately, use small whole strawberries to decorate it, or arrange the halved ones cut-side up to stop the juice bleeding into the icing.”

20 min
0
10 portions
Facile
no-bakestrawberrybakewellquickegg-freefruity

Instructions

  1. 1

    Étape 1: Prepare the frangipane base

    Add the ground almonds to a bowl. Finely crumble in the madeira cake and mix well. Add the melted butter, golden syrup, almond extract and 1 tsp lemon juice; stir to make a paste.

  2. 2

    Étape 2: Assemble the tart base

    5 min

    Mix the strawberry conserve with 1 tsp lemon juice; spread over the base of the pastry case. Spread the almond paste evenly over the jam. Freeze for 5 mins.

  3. 3

    Étape 3: Make the icing

    Mix the icing sugar with the remaining lemon juice and add water - 1 tsp at a time - to make a thick, pourable icing. Reserve 1 tbsp; flood the tart with the rest.

Assembly

  1. 4

    Étape 4: Decorate and set

    Top with the strawberries, then scatter with the flaked toasted almonds. Drizzle over the reserved icing, then grate over some lemon zest. Leave to set. Chill any leftovers.

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