250g packet Butternut Snap Cookie
100g unsalted butter, melted
1 ½ cups thickened cream
2 tablespoons caster sugar
2 x 85g packets strawberry-flavoured jelly crystals
500g bag frozen strawberries
1/3 cup caster sugar
2 teaspoons vanilla essence
Lightly grease a 24cm round x 3cm deep, fluted loose-base flan tin (base measures 23cm). Place on an oven tray.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared tin.
To make filling, reserve 1 teaspoon of the jelly crystals to decorate. Stir remaining jelly crystals into 1 ½ cups boiling water in a heatproof jug until crystals are dissolved.
Place frozen strawberries, sugar and vanilla in a large saucepan over a low heat. Stir until strawberries have thawed and sugar is dissolved. Bring to boil. Gently boil, stirring occasionally for about 10 minutes, or until slightly thickened. Remove from heat. Stir in hot jelly mixture. Transfer to a large heatproof bowl. Cool to room temperature.
Pour filling into biscuit case. Refrigerate overnight until set.
Just before serving, beat cream and sugar in a bowl with a hand-held electric mixer until soft peaks form. Spoon into a disposable piping bag fitted with a 15mm plain nozzle.
Transfer tart to a plate. Pipe cream over filling. Sprinkle with reserved jelly crystals.