Blackberry and cream summer tarts recipe

22 ratings Rate
  • Makes 6 small tarts
  • 15 mins to prepare and 15 mins to cook
  • 256 calories / serving
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Blackberry summer tarts HERO

Preheat oven to Gas 6, 200°C, fan 180°C.

Cut pastry into squares, approximately 10cm in size. Brush 4 squares at a time with melted butter and lay one on top of another at an angle to make a star shape. Press into a muffin case. Repeat process with the remaining pastry squares.

Bake for 12-15 minutes until golden.

Meanwhile, mix together the custard and whipped cream and spoon into the cooled tart cases. Top with the blackberries or berry mix and sprinkle with icing sugar. Serve with a sprig of mint.

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  • Ingredients

  • 4-6 sheets filo pastry
  • 50g butter, melted
  • 150ml ready-made custard
  • 100ml double cream, whipped
  • 150g blackberries or mixed berries
  • Energy 1065kj 256kcal 13%
  • Fat 18g 26%
  • Saturates 10g 51%
  • Sugars 6g 7%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 19.9g Protein 4.1g Fibre 1g


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