Kabi's Kitchen

You will need a tart tin preferably with a removable bottom.

First, let’s make the crumb base. Melt the butter in a saucepan. Crush the biscuits to a coarse powder. Use a food processor or if you don’t have one, just put the biscuit into a strong plastic bag and bash them with a rolling pin. Don’t fill up the whole bag otherwise the bag will split. Just do it gently. Mix the crumbs with the butter thoroughly, and spoon into the bottom of the tin and up the side(s). Don’t press it too hard, we don’t want them to be compacted. Put in the fridge until set. A good 30minute will do.

Make the filling. Separate the egg, and put the yolk in a bowl with the sugar and beat it for a few seconds. Add the mascarpone, and beat them until it’s thoroughly mixed. Add a few drops of vanilla extract and the Amaretto liqueur to the mix.

Beat the egg white until it’s stiff, and fold it into the mascarpone mixture.

Spoon the mixture on the top of the tart base and spread it evenly. Hull the strawberries, slice them and arrange them on the top of the cream as you wish.

Keep in cool, but take it out from the fridge 20 minute before serving.