Butterscotch and strawberries make a fresh combination. This is the sweet treat your friends will hope you make every time they come for tea.
Ginger nut, mascarpone and strawberry tart with butterscotch sauce
Ingredients
- 200g ginger biscuits, crushed
- 250g pecan nuts, crushed
- 150g butter, melted
- 500g strawberries
- 250ml mascarpone
- BUTTERSCOTCH SAUCE
- 200g sugar
- 200g butter
- 220ml fresh cream
Instructions
1
Mix the biscuits and nuts together, and add the butter. Press into individual round moulds and put in the fridge to harden.
2
For the butterscotch sauce, put the sugar, butter and cream in a pot, and cook until all has melted and you have a golden-brown syrupy liquid.
3
Spoon 15ml mascarpone into the cases and arrange the strawberries on top. Drizzle with the butterscotch sauce and serve.
