Serve with whipped cream and a little brown sugar!


  • For the Pastry:
  • 170g/6oz plain flour
  • 30g/1oz icing sugar
  • 115g/4oz butter
  • 1 egg yolk
  • Tiny bit of cold water to bind
  • For the Filling:
  • 250g blackberries
  • ½ pint double cream
  • 170g/6oz sugar
  • 4 egg yolks
  • A little chopped fresh mint
  • 8-inch tart tin


  • Turn the oven to 180c.
  • If you have a food processor, use it. If not, a bowl and your fingers!
  • Crumble the flour and butter together.
  • Add the beaten egg yolk and finally bind with a little water.
  • Roll out straight away, and line the tin. Rest in the fridge for 30 minutes.
  • Bake blind for 15 minutes at 180c.
  • If the berries are quite big slice down the stem and put them half-cooked in the pastry case.
  • Mix the cream, sugar and the eggs together, add the chopped mint, combine and pour over the berries.
  • Bake in a moderate oven (about 180c) for about 20 minutes. The cream should be set but not browned on the top.
  • Serve with whipped cream and a little brown sugar!