Directions

• Add digestive biscuits to a blender or food processor and blend until they're all crushed up into a sand-like consistency.
• Melt vegan butter and mix into the biscuits. Press the mixture into a rectangular tart pan approximately 35 x 11cm, making sure it is evenly distributed at the bottom and along the sides.
• Bake the crust at 180C for 12-15 minutes. Let it cool completely, before placing it in the fridge to set for at least a few hours before making the filling.
• To make the filling, slice strawberries and bring to a simmer for 15 minutes, mashing until smooth.
• Mix cornstarch and water, add to the mix along with 30g Nature’s Charm condensed milk and simmer for another 4 minutes before transferring to a bowl and letting it cool to room temperature.
• Whip cream cheese and icing sugar until smooth. Add the coconut whipping cream and whip until you have a light and fluffy mixture. Then, gradually add the strawberry purée and keep whipping until fully incorporated.
• Pour the mix into the now cooled tart pan and spread out evenly. Decorate with strawberries, a drizzle of sweetened condensed coconut milk and chopped chocolate.
• Feel free to let it set overnight before serving, but it shouldn't be totally necessary. Enjoy!