For the Base
220g (8oz) digestive biscuits
110g (4oz) unsalted butter, melted
For the Filling
3 leaves gelatine
150ml (5 fl oz) single cream
300g (10½ oz) cream cheese
125g (4½ oz) caster sugar
Finely grated zest and juice of 2 limes (or lemons, or one of each)
300g (10½ oz) ripe strawberries, hulled & chopped (or roughly whizzed in food processor)
150 ml (5 fl oz) whipped cream
1 egg white
- Crush the biscuits finely (a food processor’s great for this) and stir in the melted butter. Mix together so crumbs are soaked in butter then press it into a loose-bottomed flan tin. (I made this last week and made the mistake of putting it into a pretty, china flan dish and it stuck solid, despite greasing it well with butter).
- Put some cold water in a dish and place the gelatine leaves into it, submerging them completely. Leave them to soak and soften for 5 minutes or so.
- Bring the single cream to the boil and remove from the heat. Squeeze the water out of the gelatine and add one by one to the warm cream. They dissolve straight away. Leave to cool while you’re preparing the topping.