Berry tart

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

Puddings
This berry tart will make your taste buds sing
  • Preparation time 50 mins (prep. time)
  • Cooking time 35-45 mins (cooking time)
  • Serves 8

Ingredients

  • 250g/10oz Plain flour
  • 125g/5oz Butter
  • 50g/2oz Icing sugar
  • Half Lemon, zest and juice
  • 1 Egg

 

For the filling:

  • 397g/12oz Condensed milk
  • 250g/10oz Greek style yoghurt
  • 5 Eggs
  • 2 Limes, juice and zest

 

To top:

  • 50g/2oz Greek style yoghurt
  • 250g/10oz Mixed seasonal berries (fresh or frozen)

Method

  1. Place the flour, butter and icing sugar in the bowl of your food processor. Blitz until the mix resembles fine breadcrumbs.
  2. Add the lemon (zest and juice) and the eggs. Pulse a few times to bring the pastry together.
  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.
  4. Roll out your pastry and line your sandwich tin, pricking the base all over with a fork or pastry docker. Bake blind at 180C for around 10 minutes. 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.
  5. For the filling, place the yoghurt, condensed milk, eggs, lime (juice and zest) in a bowl and beat until smooth.
  6. Pour the filling into the pastry case. Place in the oven at 150C, baking for around 40 minutes or until the filling is set with a slight wobble and lightly coloured on top.
  7. Remove from the oven and leave to cool.
  8. Spread the yoghurt over the top of the filling.
  9. Scatter the mixed berries over the top of the yoghurt. Cut into portions and serve.