Almond Crust Berry Tart
A buttery ground almond tart case filled with vanilla mascarpone cream and piled with fresh summer berries.
- Time1 hr 15
- LevelMedium
- Costabout £1.15 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Mix the ground almonds, melted butter, 2 tablespoons erythritol and the egg into a soft dough.
- 2
Press the dough firmly into a 23 cm loose bottomed tart tin, up the sides and across the base. Prick the base with a fork.
- 3
Bake for 14 to 16 minutes, until golden brown and fragrant. Cool completely in the tin.
15 min - 4
Beat the mascarpone with the powdered erythritol, vanilla and lemon zest until smooth.
- 5
Carefully remove the case from the tin. Spread the mascarpone filling inside.
- 6
Arrange the strawberries, raspberries and blueberries on top. Chill for 30 minutes before slicing.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
