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Berry Tart

Berry Tart

    6 serving

Prep time:

Cook time:

Serves: 6

The sweetness of this dreamy creamy dessert is perfectly complemented by generous amounts of tangy fresh berries.

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  • 375g shortcrust pastry
  • 1 tbsp plain flour, for dusting
  • 397g can carnation caramel
  • 250g ricotta
  • 250g marscapone
  • 1 tsp vanilla essence
  • 170g raspberries
  • 150g blueberries
  • 150g blackberries


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 minutes

Step 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 serving

Step 8

Best eaten on the same day.

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    Video about the recipe