25cm Tart serves 8-10 People

You can use store bought sweet short pastry or make your own if time is on your side.

Line a shallow 25cm Flan tin with thin rolled out sweet short pastry, prick the pastry case base all over with a fork and rest in the fridge for 30 minutes.

Preheat the oven to 180C ( or as specified on the pastry packet for blind baking) and bake for 15 minutes or so, until it is pale biscuit coloured and cooked through. Cool in its tin and once cool, carefully remove it and place on a cooling rack until time to fill it.


200ml Cream

200g Greek Yoghurt

2 tsp icing sugar

1 drop of vanilla extract

* I like to mix lemon curd into the mix to give it a fresh tangy flavour. Add to taste, usually about 3 heaped tablespoons.

Beat the Cream until soft peak stage, drain any loose whey from the yoghurt and gently fold it into the cream. If you are adding the lemon curd, mix in here and omit the icing sugar and vanilla.

Chill the mix thoroughly.

To assemble the tart you will need

Fresh Berries or fruit of your choice (at least 3 punnets) - Stramberries, Raspberries and Blueberries look very pretty together - The key is to have enough to generously cover the tart - A stingy tart looks a bit sad!

Place the tart on the serving platter, fill with filling, up to not quite level with the top of the tart case and smooth with the back of a spoon.

Start with the biggest fruit - ie the strawberries - and either cut them in half or use them whole. You can either cover the bottom with strawberries and fill in the gaps with the other berries or make a pattern with concentric rings of each fruit, the choice is up to you!

NOTE! If you cut the berries, they will start to release juice and spoil the look of the tart so I recommend that you decorate close to serving time or use whole berries if it will need to sit for a few hours.

Lightly Dust with sieved icing sugar and enjoy!