Are you in need of a simple recipe to impress loved ones… some Valentine’s baking inspiration perhaps? We created quick and easy, creamy, dreamy, fresh berry tartlets – made with a biscuit base and our instant Pastry Cream filling –

or as the French call it…

Crème Pâtissière – thick creamy custard used as a filling for cakes and pastries such as custard slices, mille-feuille, cream puffs, profiteroles or fruit tarts.

We used loose-bottom fluted tart pans, great for individual portions; however feel free to make and serve these tarts in ramekins, or pie dishes – use what you have, darling

Berry Cream Tart 2


  • 1 Packet Nicoletta Pastry Cream Mix (aka Crème Pâtissière)
  • 400ml Milk
  • 1 Packet Biscuits (Marie / Tennis / Oatmeal Digestives)
  • 3 Tbs. Butter, melted
  • Fresh Berries

Smash the biscuits and blend them together with the melted butter. Squish the crumbs into the tart pan tightly – so that the base doesn’t seek to fall apart at serving or removing the tart shell! Place the tarts in the freezer for a few minutes to allow the butter in the tarts to harden – this therefore will make it infinitely easier to remove the shell from the pan without the tart falling apart.

Mix the Pastry Cream according to instructions on the packet (add the mix to 400ml cold milk in a bowl, and beat on high-speed for 2-5 minutes, until thick and creamy. Allow the mixture to stand for 2 minutes before using).

Remove your tarts from the freezer, pop them out of the pans and fill with sweet creamy filling. Decorate with fresh berries – we used blackberries, raspberries and blueberries.

Refrigerate until served.

Berry Cream Tart 1