Summer Berry Fizz Tartlets

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A scrumptious picnic pudding that can be assembled when you arrive

  • 150.0g punnet of raspberries
  • 3 tbsp flaked almonds
  • 113.0g tub cornish clotted cream
  • Handful of mint leaves
  • Splash of champagne
  • Half a 375g pack sweet dessert pastry
  • 227.0g punnet of strawberries , preferably small ones
  • 1 egg white , beaten
  • 3 tbsp golden caster sugar


  1. Preheat oven to fan 160C/conventional 180C/gas 4. Roll the pastry out on a floured surface to the thickness of a ยฃ2 coin. Cut out 12 circles of pastry to fit a bun tin, re-rolling trimmings as needed. Line the tin with the pastry rounds, then brush with egg white. Crumble over the almonds and sprinkle over 2 tbsp of the sugar. Bake for 20-25 minutes until golden and starting to go sticky. Leave to cool.


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