1 ready made shortcrust tart case

250g icing sugar

150g of each: raspberries, strawberries and blueberries


1. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing.

2. Arrange the strawberries, raspberries and blueberries on top, all pointing upwards. Leave for 10 mins so the icing can set a little, before serving.

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