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Ingredients
- 200g sweet digestive biscuits
- 50g hazelnut meal
- 80g unsalted butter, melted
- 200ml thickened cream
- 250g mascarpone
- 1 tsp vanilla extract
- 2 punnets mixed berries
- Mint leaves to garnish
Method
For the crust, crush biscuits in a food processor. Pour into a bowl and mix in hazelnut meal.
Thoroughly mix in butter. Spoon into an 11-centimetre x 34-centimetre rectangular tart tin with a removable base and press down evenly, including the sides, to make an even crust.
Refrigerate for one hour or until base is set.
To make the filling, whip cream to soft peaks, fold through mascarpone and flavour with vanilla. Spoon into the crust and top with berries and mint.
