Summer vegetable roll-ups
Treat vegetarians to these Italian-inspired aubergine, pepper and courgette rolls with ricotta cheese and basil pesto
Strawberry & peanut crunch pie
- Preparation and cooking time
- Prep:
- plus chilling (no cook)
- More effort
- Serves 10
Skip to ingredients
For the base
- 60g buttermelted, plus extra for greasing
- 15 digestive biscuits
- 85g crunchy peanut butter
For the filling
- 200g crème fraîche
- 200g full-fat cream cheese
- 25g icing sugarsifted
- ½ tsp vanillapaste, or seeds from ½ vanilla pod
For the sauce and topping
- 450g ripe strawberry(smaller sized ones are best)
- 2 tbsp icing sugarplus extra for dusting
- 40g peanutbrittle bar, crushed (we used a Mr Tom bar, but you could also use a slab of peanut brittle from a sweet shop)
Nutrition: per serving
- kcal379
- fat29g
- saturates16g
- carbs24g
- sugars14g
- fibre1g
- protein6g
- salt0.7g
Method
step 1
Generously grease a 20cm round sandwich tin and line the base with parchment. Finely crush the biscuits, either in a processor or by putting them into a food bag, squeezing out the air, then bashing with a rolling pin.
step 2
Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a cutlery spoon, press the mix evenly over the base and up the sides of the tin. Once even, go over the crumbs again, pressing and firming to a smooth crust. Chill in the freezer for 30 mins.
step 3
Beat the filling ingredients together with electric hand beaters until thick. Spoon carefully into the biscuit case, then top with about 25 strawberries. Chill for at least 2 hrs. For the sauce, use a hand blender or processor to purée 200g strawberries with the icing sugar until smooth.
step 4
When ready to serve, carefully push the very cold pie up out of the tin (standing it on something like an upturned mug will help). Sprinkle over the peanut brittle and extra icing sugar. Serve with the sauce.
