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
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.