Just because Christmas is over it doesn’t mean festive desserts have to be!  So today I’m sharing a decadent tart to brighten the week.

Enjoy, Katie x


Christmas Tart

Cooking time: 40 minutes plus prep and construction time

Serves: 8-10



140g spiced biscuits- I’ve used 12 speculoos and 5 ginger nuts

40g butter

100g flour

1 egg

1-2 tbsp. water- this depends on what ratio of biscuits you choose


3 eggs

70g mascarpone

70ml double cream

2 tbsp. caster sugar

½ tsp. nutmeg

70g sultanas

100g dried figs

50g prunes

50g dates

30g glace cherries

½ cup Masala

½ cup water


  • Pop your dried fruit into a mixing bowl with the masala and leave to soak for as long as possible, I’ve been known to soak mine for 2-3 days, but a couple of hours will work if time is of the essence!
  • When ready to cook, preheat the oven to 170°C
  • Now get started on your pastry; crush the biscuits until they are crumbs, and add the flour and butter, rubbing the butter through until sandy in texture.
  • Add the egg and mix until a dough forms, adding water little by little if needed to make a soft, light dough.
  • Kneed until smooth but not not overworked, and then cover with cling film and leave in the refrigerator to chill.
  • Line and grease a 10 inch pie tin with butter and greaseproof paper.
  • Next, roll out your pastry evenly on a floured surface, until it is about the thickness of a 10p piece.
  • Now gently line the tin with the pastry, being careful not to tear or stretch it, or else it will shrink in baking.
  • Remove excess pastry, I like to do this by rolling a rolling pin over the top of the tin of the tin once lined.
  • Using a fork, pop a few holes in the base and then place back into the refrigerator for about 30 minutes to chill.
  • Once chilled pop the pastry into the oven to bake blind for 8-10 minutes until slightly golden, and then remove from the oven and allow to cool.
  • Now get going on the filling; beat your eggs, cream and mascarpone until well combined.
  • Remove the fruit from the masala pop the masala to the side. Fold the fruit through the mix.
  • Pour into the tart case and then pop into the oven to cook for about 25-30 minutes, until the filling has set and is slightly golden. Once removed from the oven spoon a couple of tbsp. of the left over masala on top.
  • Serve with warm or cold with or without some whipped cream, enjoy!


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