Berry mascarpone tart

Berry mascarpone tart
Berry mascarpone tart Photo: Marina Oliphant

No need for fiddly pastry bases here, this instant biscuit base doesn't require cooking. Make in advance but fill and decorate just before serving.


200g sweet digestive biscuits

50g hazelnut meal

80g unsalted butter, melted

200ml thickened cream

250g mascarpone

1 tsp vanilla extract

2 punnets mixed berries

Mint leaves to garnish


For the crust, crush biscuits in a food processor. Pour into a bowl and mix in hazelnut meal.

Thoroughly mix in butter. Spoon into an 11-centimetre x 34-centimetre rectangular tart tin with a removable base and press down evenly, including the sides, to make an even crust.

Refrigerate for one hour or until base is set.

To make the filling, whip cream to soft peaks, fold through mascarpone and flavour with vanilla. Spoon into the crust and top with berries and mint.