Berry Tart
By not-recognized
Published on 19 April 2022
The sweetness of this dreamy creamy dessert is perfectly complemented by generous amounts of tangy fresh berries.Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 150 g of blueberries
- 1 tbsp of plain flour, for dusting
- 397 g of can carnation caramel
- 170 g of raspberries
- 375 g of shortcrust pastry
- 250 g of ricotta
- 250 g of marscapone
- 1 tsp of vanilla essence
- 150 g of blackberries
Method
Step 1
Preheat the oven to 190°C/Gas5.Step 2
Rollout the pastry on lightly floured surface and use to line a 25cm flan tin.Step 3
Lightly prick the base and then “bake blind” (line the pastry with a scrunched up piece of greaseproof paper and fill with “baking beans” or you can use uncooked rice or dried pulses) for 15 minutesStep 4
Remove the paper and baking beans and return the pastry to the oven for a further 5-10 minutes until crisp. Set to one side.Step 5
Set to one side.Step 6
About 1-2 hours before you are ready to serve spread the caramel over the pastry base. Thoroughly mix together the ricotta, mascarpone and vanilla essence and spoon over the caramel.Step 7
Sprinkle over the berries and chill for 2-3 hours before servingStep 8
Best eaten on the same day.