Ingredients
- 100 g broken digestive biscuits
- 30 g softened butter
- 3 tbsp. lemon curd
- 200 g of strawberries
- several mint leaves for decoration
Directions
- Lightly grease a loose-bottomed 15cm cake tin with butter (not the butter listed in the ingredients) and line with greaseproof paper. Put the digestive biscuit pieces in a food processor along with the butter and blend until they are nicely crumbled and the butter is mixed in evenly. Spoon the mixture into the prepared cake tin, pressing the buttery biscuit base down with the back of a dessert spoon so that it is even and place in the fridge.
- After an hour, spoon the lemon curd onto the chilled base. Cut each strawberry into four pieces and place over the lemon curd. Sprinkle with mint leaves before serving! Serve as soon as it’s ready to avoid a soggy base.