This Strawberry Daiquiri Tart is basically a holiday in dessert form.
Inspired by the classic cocktail, it starts with a buttery, golden Butternut Snap base, then gets filled with the creamiest strawberry filling, spiked with just enough rum and fresh lime juice to give it that signature daiquiri zing.
The final touch? A light sprinkle of mint sugar that makes every bite feel fresh, bright, and a little bit fancy. It’s sweet, tangy, and perfectly balanced. Like sipping a strawberry daiquiri, but with a fork instead.
Whether you’re serving it up at a dinner party, celebrating something special, or just leaning into your dessert-for-fun era, this tart is guaranteed to steal the show.
NOTE: Skip the rum if this tart is for the little ones.
And so it comes to the end of another year, I would like to wish you all a very sweet New Year. Thank you for all the love, support, and kitchen adventures this year. Here’s to more baking, more sharing, and plenty of delicious moments ahead. May the year to come be filled with happiness, good food, and all the little joys that make life sweet.
What You Will Need
250g butternut snap biscuits, crushed
100g butter, melted
1 tbs. boiling water
2 tsp. gelatine powder
1 ½ cups thickened cream
½ cup castor sugar
250g strawberries
¼ cup white rum
2 tbs. lime juice
To serve
250g strawberries
2 tbs. white sugar
1 tbs. fresh mint, finely chopped
How To Make It
Step One: Lightly grease a fluted tart pan.
Step Two: Mix together the crushed biscuits and melted butter.
Step Three: Press biscuit base into the base and sides o0f prepared tart pan and pop in the fridge while making the filling.
Step Four: Mix together gelatine and boiling water. Stir until gelatine dissolves and set it aside.
Step Five: In a small sauce pan add half (3/4 cup) the cream and the sugar. Heat over medium heat until sugar has dissolved.
Step Six: Once the sugar has dissolved, remove from heat and add the gelatine to the cream. Mix well and set aside.
Step Seven: In a blender/food processor, blitz together the strawberries, rum and lime juice. Set aside.
Step Eight: Using a bench mixer/hand mixer, beat the remaining cream until soft peaks form. Set aside.
Step Nine: In a large bowl, mix together the strawberry and gelatine-cream. Then fold in the whipped cream.
Step Ten: Pour the filling into the prepared base and pop in the fridge for at least 3 hours.
Step Eleven: Once the filling has set, remove the tart from the tin and top with fresh strawberries, fresh mint and sugar.
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