Mixed Berry & Cream Tart

This easy-to-make fruit tart has a crisp and crunchy base made with Nature Valley™ granola bars and a rich creamy filling topped with fresh summer berries. It’s divine!
  • 0:20 Prep / 1:20 Total
  • 8 Servings


  • 10 Nature Valley™ Crunchy Canadian Maple Syrup Snack Bars, finely crushed
  • 50 g unsalted butter, melted
  • - For the filling
  • 250 g mascarpone 
  • 40 g caster sugar
  • 1 teaspoon lemon zest
  • 4 tablespoons double cream
  • 100 g small strawberries, hulled and sliced
  • 100 g raspberries
  • 100 g blueberries


  1. 1 Mix the crushed granola bars and melted butter in a medium bowl. Press into the base and up the sides of a 23cm fluted flan tin or round pie dish to give an even crust. Chill in the fridge for 1 hour until firm.
  2. 2 Beat the mascarpone, sugar and lemon zest in a medium bowl with a wooden spoon until smooth, then gradually beat in the cream. Gently spread the mixture to cover the bottom of the crust.
  3. 3 Pile the berries on top of the cream filling. Serve immediately or chill in the fridge until required.

    For extra sweetness, drizzle the fruit with a little runny honey or agave syrup just before serving. Instead of berries, top with sliced fresh peaches or apricots and scatter over some finely chopped walnuts or pistachios.

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