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Berry tart

Topped with seasonal British fruit, this light dessert is the ultimate summer treat.

  • 50 minutes prep. time
  • 35-40 minutes cooking time
  • Serves 8
  • Cakes, bakes & desserts
Berry tart packed with the taste of summer fruits
This berry tart will make your tastebuds sing | © National Trust


  • 250g plain flour
  • 125g butter
  • 50g icing sugar
  • ½ lemon, zest and juice
  • 1egg

 For the filling

  • 397g condensed milk
  • 250g Greek style yoghurt
  • 5 eggs
  • 2 limes, juice and zest

 To top

  • 50g Greek style yoghurt
  • 250g mixed summer berries (fresh or frozen)


Top tip

Use up surplus fruit and berries from your garden in this summer tart.

Step 1

Place the flour, butter and icing sugar in the bowl of your food processor. Blitz until the mix resembles fine breadcrumbs. If you don't have a food processor, rub the mix together in a mixing bowl.

Step 2

Add the lemon (zest and juice) and the eggs. Pulse a few times to bring the pastry together, or mix together by hand in your mixing bowl.

Step 3

Turn on to a lightly floured board and knead a couple of times to give a smooth dough. Wrap and refrigerate for 30 minutes.

Step 4

Roll out the pastry and line your sandwich tin, pricking the base all over with a fork or pastry docker. Bake blind at 180°C (160°C fan/gas mark 4) for around 10 minutes.

Step 5

Remove the baking beans and place the case back in the oven to dry out the pastry for a further 5 minutes before removing and putting to one side.

Step 6

For the filling

Place the yoghurt, condensed milk, eggs, lime (juice and zest) in a bowl and beat until smooth.

Step 7

Pour the filling into the pastry case. Place in the oven at 150°C (130°C fan/gas mark 2), baking for around 40 minutes or until the filling is set with a slight wobble and lightly coloured on top. Remove from the oven and leave to cool.

Step 8

Spread the yoghurt over the top of the filling. Scatter the mixed berries over the top of the yoghurt. Cut into portions and serve.

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