Summer berry fizz tartlets

Summer berry fizz tartlets

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Cook: 45 mins Plus cooling


Makes 12 tartlets
A scrumptious picnic pudding that can be assembled when you arrive

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal155
  • fat12g
  • saturates6g
  • carbs10g
  • sugars2g
  • fibre1g
  • protein2g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 150g punnet of raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • splash of champagne



    A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…

  • handful of mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 113g tub Cornish clotted cream


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Jul, 2010
These were very nice tartlets but a word of warning don't cook the pastry for too long keep a eye on them as they overcook very quickly.
8th May, 2009
If you can't get hold of fresh clotted cream, you can always make your own. You'll need un-homogenised milk, the kind of full-cream milk that has the cream rising to the top of the bottle (or carton). Put this in a pan and heat until the edges of the milk begin to fizz - it should be hot but DON'T let it boil. When the edges are fizzling, take the pan off the heat and set aside to cool. Cover and put in fridge overnight. In the morning, skim off the now thickened, clotted cream. The amount of milk you use will depend on how many people you want to serve.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?