Mixed-Berry-And-Cream-Tart

Mixed Berry & Cream Tart

This easy-to-make fruit tart has a crisp and crunchy base made with Nature Valley™ granola bars and a rich creamy filling topped with fresh summer berries. It’s divine!

Small black spatula
20 Minutes Prep
Small black clock face
1 Hour 20 Minutes Total
A small knife and fork set
8 Servings

Ingredient List

  • Small check mark in a circle icon 10 Nature Valley™ Crunchy Canadian Maple Syrup Snack Bars, finely crushed
  • Small check mark in a circle icon 50 g unsalted butter, melted
For the filling
  • Small check mark in a circle icon 250 g mascarpone
  • Small check mark in a circle icon 40 g caster sugar
  • Small check mark in a circle icon 1 teaspoon lemon zest
  • Small check mark in a circle icon 4 tablespoons double cream
  • Small check mark in a circle icon 100 g small strawberries, hulled and sliced
  • Small check mark in a circle icon 100 g raspberries
  • Small check mark in a circle icon 100 g blueberries

Preparation

  1. Mix the crushed granola bars and melted butter in a medium bowl. Press into the base and up the sides of a 23cm fluted flan tin or round pie dish to give an even crust. Chill in the fridge for 1 hour until firm.
  2. Beat the mascarpone, sugar and lemon zest in a medium bowl with a wooden spoon until smooth, then gradually beat in the cream. Gently spread the mixture to cover the bottom of the crust.
  3. Pile the berries on top of the cream filling. Serve immediately or chill in the fridge until required.

Tips

  • For extra sweetness, drizzle the fruit with a little runny honey or agave syrup just before serving. Instead of berries, top with sliced fresh peaches or apricots and scatter over some finely chopped walnuts or pistachios.