I’m a yellow belly so OF COURSE I’m nothing short of obsessed with strawberries. This one time I did a nutrition plan, which I’ll never forget, I started it just at the start of summer, and anyone from Wexford will know what this means, strawberry season. Sometimes there’s nothing nicer than pulling over and getting some delicious, juicy strawberries + right now my mouth is watering even thinking about them, OK I just liked my lips, there f**king gorgeous alright.
Anyway, back to what I was getting at, he told me I couldn’t have a strawberry, not even one! I get it, no sugar but to be honest it was the worst, tell me I can’t have or do something and every little mm of my body will try and do it. soooooo that plan didn’t last, but I am determined and when I start something I stick to it, the plan was 16 weeks I’m pretty sure, so no 99s or strawberries were had by Sarah that summer.
SO… to make up for lost time. Here’s next level dessert action with all the chocolate, and cream and strawberries. go on, go on, go on.
For the base:
- 150g butter
- 200g ginger nut biscuits
For the cheesecake filling:
- 150g white chocolate
- 100g cream cheese
- 100g mascarpone
- 125ml yoghurt
- 1 tsp vanilla bean paste
For the roast fruit:
- 125g strawberries, halved
- 1 large peach, sliced into wedges
- 2 tbsp sugar
- 1 tbsp honey
- small handful mint leaves, to serve
Preheat the oven to 180°C/350°F/Gas Mark 4.
Melt the butter in a medium sized saucepan or microwave on 30 second blasts until fully melted. blitz the biscuits in a food processor until fine and then tip into the bowl/ saucepan with the butter, toss to coat the biscuits in the butter. Place the mini tartlet tins on a baking tray to easily manoeuvre and divide the mix evenly between them. Press down to form a smooth base and up the sides, the back of a teaspoon is best for this or use your hands to get a smooth rim on the top. pop into the fridge while you prepare the filling.
Place the chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn’t touch. heat until the chocolate has melted. stir through the mascarpone, cream cheese and yoghurt. Divide between the tartlet bases, spreading out evenly and creating a swirl on the top place in the fridge to set for at least thirty minutes or overnight.
Toss the peaches and strawberries in the sugar and spread evenly across a roasting tray, drizzle with the honey and place in the oven for 20-25 minutes until softened and they have released juices.
top the tartlets with a little peach and strawberry, drizzle with the juices form the tray and scatter with a little mint, serve.