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“This is a deconstructed strawberry tart super easy with pleasent results. Hobnobs work well for the base and works well with other types of berries & fruit.”

Ingredients Nutrition

  • 175 g crunchy biscuits
  • 75 g butter, melted
  • 400 g strawberries
  • 284 ml double cream
  • 5 soft toffee, sweets
  • 200 g Greek yogurt
  • icing sugar, for dusting


  1. Line a 200cm flan tin with baking parchment.Put the biscuits in a strong food bag & bash them with a rolling pin to finely crush them. Tip into a bowl & mix in the melted butter. Press over the base of the tin.Chill for about 30 minutes until it feels firm. Slice or halve the strawberries depending on their size.
  2. Remove the biscuit base from the flan tin & slide on to a flat serving plate. Put 2tbsp of the cream in a small bowl with the toffees, then whip the rest until it just hold its shape in soft folds. Fold in the yogurt, then spoon over the biscuit base & cover with strawberries.
  3. Melt the toffees & cream together in the microwave on medium for 30 seconds to 1 minute, then stir to form a sauce. Drizzle over the tart filling.
  4. The tart can be chilled for a couple of hours at this stage. Dust with icing sugar before serving.

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