Berrylicious tarts

With seasonal berries as good as this, it’s ridiculously easy to make spectacular desserts. These creamy tarts topped with sweet and tart berries will delight you, and the subtle kick of pepper in the crust goes beautifully with the fruit!

By Nici Wickes
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4, Makes 10 centimetre
  • Print


  • 150 gram biscuits, such as gingernuts, wine biscuits, digestives or similar
  • 70 gram butter, melted
  • pinch cinnamon and black pepper
  • 150 millilitre cream, softly whipped
  • 200 gram mascarpone
  • 3 tablespoon icing sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract (or scrape seeds from 1 vanilla pod)
  • 250 gram fresh blackberries, blueberries or boysenberries


  • 1
    For the crust, crush the biscuits in a food processor or use a strong plastic bag with a rolling pin. Mix in the melted butter, cinnamon and black pepper.
  • 2
    Press the crust firmly into loose-bottom tart tins (or one large). Chill in the fridge for 15 minutes to firm up.
  • 3
    For the filling, beat together the softly whipped cream, mascarpone, sugar, zest and vanilla until combined and smooth. Taste and sweeten with more sugar, if you prefer.
  • 4
    Fill the tart shells and decorate by pressing berries into the filling.
  • 5
    Serve immediately or refrigerate until ready to serve.


Lift the tarts out of their tins with ease by momentarily placing them on a heated baking sheet to loosen, then carefully remove the ring and slide onto serving plates.

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