White Chocolate Tart

Preheat oven to 180 C.

Put the tennis biscuits into a food processor and process until you reach crumb consistency. Add the melted butter and mix to combine.

Pour the crust mixture into a pie dish or tin, and push down to make a base of your desired thickness,

Bake at 180 C for about 5 minutes or until base starts to turn light brown. Remove from oven and cool.

For the filling:

Melt the white chocolate in the top of a double boiler or in the microwave (if you heat it in the microwave, heat for 30 seconds at a time, stirring in between). Once melted mix in the mascarpone cheese. Pour onto your cooled pie crust,

Place in the freezer for 20 minutes until it sets hard. Then move it into the fridge until ready to serve.

Top with fresh strawberries before serving.