Instructions

1. 1

   Preheat the oven to 190°C/Gas5.

   
   

2. 2

   Rollout the pastry on lightly floured surface and use to line a 25cm flan tin.

   
   

3. 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

   
   

4. 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.

   
   

5. 5

   Set to one side.

   
   

6. 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.

   
   

7. 7

   Sprinkle over the berries and chill for 2-3 hours before serving

   
   

8. 8

   Best eaten on the same day.

   
   

Ingredients

• 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

Serves 6

Total time required 40 mins

• Preparation time: 15 mins
• Cooking time: 25 mins