Peach, raspberry & honey tart

We all need a pudding up our sleeve for when time is short but we still want to impress. This is it – fuss-free, no-bake and ready to demolish in less than 15 minutes.

Ingreadient

• 250g tub Essential Italian Mascarpone
• 100g No.1 Strained Natural Greek Yogurt
• 1½ tbsp Essential Squeezy Honey, plus extra for drizzling
• 215g Pack of 6 Cooks' Ingredients Sweet Pastry Cases
• 2 Waitrose Yellow Flesh Peaches, halved, stones removed and sliced
• 150g raspberries
• 1 handful Toasted flaked almonds or chopped pistachios, to serve (optional)

Step by step

1. Put the mascarpone, yogurt and honey in a mixing bowl and whisk together until just combined. Pile into the pastry case, then spread it out with the back of a spoon.
2. Arrange the sliced peaches and raspberries over the filling. Drizzle over extra honey, then sprinkle over some nuts, if liked.