Peach, raspberry & honey tart

Name: Peach, raspberry & honey tart
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 250 g tub Essential Italian Mascarpone; 100 g No.1 Strained Natural Greek Yogurt; 1½ tbsp Essential Squeezy Honey, plus extra for drizzling; 215 g Pack of 6 Cooks' Ingredients Sweet Pastry Cases; 2 Waitrose Yellow Flesh Peaches, halved, stones removed and sliced; 150 g raspberries; 1 handful Toasted flaked almonds or chopped pistachios, to serve (optional)

We all need a pudding up our sleeve for when time is short but we still want to impress. This is it – fuss-free, no-bake and ready to demolish in less than 15 minutes.

5 out of 5 stars(5) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare10 mins
Cook-
Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g tub Essential Italian Mascarpone
100g No.1 Strained Natural Greek Yogurt
1½ tbsp Essential Squeezy Honey, plus extra for drizzling
215g Pack of 6 Cooks' Ingredients Sweet Pastry Cases
2 Waitrose Yellow Flesh Peaches, halved, stones removed and sliced
150g raspberries
1 handful Toasted flaked almonds or chopped pistachios, to serve (optional)

Put the mascarpone, yogurt and honey in a mixing bowl and whisk together until just combined. Pile into the pastry case, then spread it out with the back of a spoon.
Arrange the sliced peaches and raspberries over the filling. Drizzle over extra honey, then sprinkle over some nuts, if liked.