Preparation time: 15 minutes, plus at least 1 hour chilling or overnight
½ x 250g (9oz) tub ricotta
200g (7oz) light soft cheese
50g (2oz) icing sugar, sifted
454g (1lb) punnet strawberries, hulled
1 sweet pastry case
50g (2oz) Doria Amaretti biscuits
1 In a bowl, beat together the soft cheese, ricotta and icing sugar until smooth then crush 6 of the strawberries into the mixture. Spread in the pastry case and chill for at least 1 hour or overnight.
2 When ready to serve, slice the remaining strawberries and arrange on top of the tart. Crumble over the Amaretti biscuits and serve.
Recipe and image courtesy of waitrose.com