Summer berry fizz tartlets

A scrumptious picnic pudding that can be assembled when you arrive

  • Cook:45 mins
    Plus cooling
  • Easy

Nutrition per serving

  • kcal 155
  • fat 12g
  • saturates 6g
  • carbs 10g
  • sugars 2g
  • fibre 1g
  • protein 2g
  • salt 0.1g


  • half a 375g pack sweet dessert pastry
  • 1 egg white, beaten
  • 3 tbsp flaked almonds
  • 3 tbsp golden caster sugar
  • 227g punnet of strawberries, preferably small ones
  • 150g punnet of raspberries
  • splash of Champagne
  • handful of mint leaves
  • 113g tub Cornish clotted cream


To take to the picnic
Stack the cases in a sealable container. Hull and quarter the strawberries and tip into another container with the raspberries. At the picnic pour champagne over the fruits and stir in mint leaves and the remaining sugar. Fill each tartlet with a small blob of clotted cream and top with a pile of boozy fruit.


  1. Preheat oven to fan 160C/conventional 180C/gas 4. Roll the pastry out on a floured surface to the thickness of a £2 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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