Name: Strawberries and Cream Tiara
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 2 1/2 oz or 75 g butter; 8 oz or 220 g Digestive Biscuits or Honey Grahams Crackers, cookies; 10 - 12 oz or 300 g fresh Strawberries ** You may need more or less strawberries depending what size tin / rings you are using.; 7 oz or 200 ml Whipping or heavy cream; 1 pint / 550 ml of Ready Made Thick Custard OR Jello Vanilla Pudding (not instant); 1 pint or 2 1/2 cups of milk, to make the custard; 2 Tablespoons Bird's Custard Powder ** See Below; 1 Tablespoon of sugar, if the custard / Vanilla Pudding comes without

Strawberries and Cream Tiara! A delicious dessert with layers of creamy custard, strawberries and fresh whipped cream. Easy to make and VERY delicious

Strawberries and Cream Tiara! Easy to make and VERY delicious

Strawberries and Cream Tiara! Who doesn't like Strawberries and cream!

Here we have a very simple recipe made up of Strawberries, Cream, Custard and crushed cookies.

The flavor combination is delightful, and the texture of the crushed cookies gives you that added sensation to lift this dessert to the next level.

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This is a great dessert to make in advance, you can make one large dessert or like I have done here, individual ones, perfect for any occasion. Also great for a Valentine treat to add a little romance and love to your food! I've called it strawberries and cream tiara because I've used some rings to shape it so when people put their fork in to it, it is such a delicious surprise to find the filling!

Strawberries & Cream Tiara! Easy to make and VERY delicious

Table of Contents 📋 hide

8) Strawberries and Cream Tiara

9) Delicious recipes using Custard

You will need

4 - 6 individual rings (see photos below) or 1 large 8 inch tin with a removable base.

Prep Time

15 minutes

Cook Time

4 Hours refrigeration

Yield

4 - 6 servings

Strawberries and Cream Tiara! A delicious dessert with layers of creamy custard, strawberries and fresh whipped cream. Easy to make and VERY delicious

Ingredients

The Base

2 ½ oz or 75 g butter
8 oz or 220 g Digestive Biscuits or Honey Graham Crackers

The Filling

10 - 12 oz or 300 g fresh Strawberries ** You may need more or less strawberries depending what size tin / rings you are using.
7 oz or 200 ml Whipping or heavy cream
1 pint or 550 ml of Ready Made Thick Custard OR Jello Vanilla Pudding (not instant)

Or to make your own custard from Bird's Eye, use this ratio:
1 pint or 2 ½ cups of milk (to make the custard)
2 Tablespoons Bird's Custard Powder
1 Tablespoon of sugar (if the custard / Vanilla Pudding comes without)

For US friends, you can buy Digestive cookies from Meijer’s, Job Lots, Walmart, Dollar Tree, World Market, in the cookie or International section. Please do try to use digestive biscuits in your recipe as it will make a difference in the base.

Instructions

1. If you are using a springform tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off., otherwise, for small molds, just make sure there is some parchment on the base.

Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

2. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.

3. Add the crumbled digestives to the butter and mix very well until it is all incorporated.

4. Lightly (vegetable) oil the base of your tin if using a large tin. if you are using rings, place them on a tin which has been lined with parchment paper. Transfer the digestives mixture to the molds/tin

5. Use the back of your hand and go along the edges pushing the mix down and compressing.

6. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.

7. Use a brush and oil the sides of the moulds.

8. Choose some strawberries which are all roughly the same size and slice them thinly and line the inside of the tins as in the photo here. Once done, place in the fridge.

Strawberries & Cream Tiara, adding strawberries to side

9. Now we make the custard/vanilla pudding. Follow the instructions of the packet and make until it is thick as in the photo. Leave to cool.
To speed up cooling I submerge the pan in a sink with cold water.

10. Carefully add the cooled custard to the molds and fill ⅔rds full, even the surface.

11. Whip some fresh cream up until stiff and add that on top of the custard layer. Smooth the surface.

12. Place in the fridge to chill and set for 3-4 hours.

13. Once chilling time is over, very carefully remove the tins. If using rings, here's what I do.

I find a glass with the base roughly the same size as the rings, and stand it upside down on the table.
Place the ring on top over the glass and gently slide the ring downwards, taking care not to cause any damage to the pretty strawberries. See the photo below.

Strawberries & Cream Tiara, how to remove dessert from pan ring

14. Slice some of your fresh strawberries to decorate the top and with the remaining strawberries, put in a blender to puree.

15. Decorate your Tiaras how you like! and pour a bit of the puree on the top. I've done some photos below so you get some ideas.

We'd love to hear from you and what you thought of our strawberries and cream tiara recipe. Did you make any changes or add some other goodies? Did you serve them at an Afternoon Tea Party? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Strawberries and Cream Tiara

Yield: 4 - 6

Prep Time: 15 minutes

Total Time: 15 minutes

Strawberries and Cream Tiara! A delicious dessert with layers of creamy custard, strawberries and fresh whipped cream. Easy to make and VERY delicious

Ingredients

The Base

2 ½ oz or 75 g butter
8 oz or 220 g Digestive Biscuits or Honey Grahams Crackers, cookies

The Filling

10 - 12 oz or 300 g fresh Strawberries ** You may need more or less strawberries depending what size tin / rings you are using.
7 oz or 200 ml Whipping or heavy cream
1 pint / 550 ml of Ready Made Thick Custard OR Jello Vanilla Pudding (not instant)

or to make your own custard from Bird's Eye, use this ratio:

1 pint or 2 ½ cups of milk, to make the custard
2 Tablespoons Bird's Custard Powder ** See Below
1 Tablespoon of sugar, if the custard / Vanilla Pudding comes without

Instructions

Place all your digestives in a zippy bag, and using a rolling pin bash them until they become crumbs.
In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
Add the crumbed digestives to the butter and mix very well until it is all incorporated.
Lightly (vegetable) oil the base of your tin if using a large tin. if you are using rings, place them on a tin which has been lined with parchment paper. Transfer the digestives mixture to the moulds / tin
Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan.
Use the back of your hand and go along the edges pushing the mix down and compressing.
Use a brush and oil the sides of the moulds. Choose some strawberries which are all roughly the same size and slice them thinly and line the inside of the tins as in the photo here. Once done, place in the fridge.
Now we make the custard / vanilla pudding. Follow the instructions of the packet and make until it is thick as in the photo. Leave to cool. To speed up cooling I submerge the pan in a sink with cold water.
Carefully add the cooled custard to the moulds and fill ⅔rds full, even the surface.
Whip some fresh cream up until stiff and add that on top of the custard layer. Smooth the surface.
Place in the fridge to chill and set for 3-4 hours.Once chilling time is over, very carefully remove the tins. If using rings, here's what I do.
I find a glass with the base roughly the same size as the rings, and stand it upside down on the table.
Place the ring on top over the glass and gently slide the ring downwards, taking care not to cause any damage to the pretty strawberries. See the photo.
Slice some of your fresh strawberries to decorate the top and with the remainder strawberries, put in a blender to puree. Decorate your Tiaras how you like! and pour a bit of the puree on the top. I've done some photos below so you get some ideas.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 601Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 124mgSodium: 338mgCarbohydrates: 60gFiber: 2gSugar: 29gProtein: 9g

Nutrition information isn’t always accurate

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