Kataifi Berry Tart

1. Prepare the Base

Grind 300 grams of digestive biscuits using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crushed biscuits with 150 grams of melted butter until well combined.

Press the mixture into a lightly greased tart tin (mine is 28cm/11″in diameter) and let it rest in the fridge for 15–20 minutes.

2. Prepare the Kataifi Topping

Preheat your oven to 180°C (350°F).

Toss 70 grams of kataifi with 30 grams of melted butter and spread on a baking tray. Bake it until golden brown and crispy, about 10–15 minutes. Then set it aside to cool.

3. Prepare the Berry Filling

Place 350 grams of berries in a saucepan with 3 tablespoons of caster sugar (adjust depending on the sweetness of the berries). Cook them over medium heat until they begin to break down and release their juices.

Dissolve 2 teaspoons of cornstarch in a little cold water (about 1–2 tablespoons). This will prevent lumps from forming. Stir into the berries and continue to cook, stirring constantly, until the mixture thickens and becomes glossy. This should only take a few minutes.

Let the berry mixture cool completely before incorporating it into the tart.

4. Prepare the Cream Filling

Whip 200 millilitres of whipping cream until soft peaks form. In another bowl, beat 200 grams of Greek yogurt, 2 tablespoons of honey, and the zest of half a lemon until smooth.

Gently fold the whipped cream into the yogurt mixture until well combined.

5. Assemble the Tart

Spread half of the berry mixture onto the chilled tart base. Distribute the cream filling, then spoon the remaining berry mixture on top.

6. Chill and Garnish

Let the Kataifi Berry Tart rest in the fridge for at least an hour before garnishing and serving.

Once the filling is set, sprinkle the crispy kataifi on top and garnish with chopped nuts and fresh berries.

Tips for the Best Kataifi Berry Tart

To ensure that your kataifi berry tart turns out really well, here are a few additional tips:

Avoid Soggy Base: If your berry mixture is very moist, brush the biscuit base with melted white chocolate before applying the first layer of berry filling. This creates a barrier and keeps it crispy.

Balanced Sweetness: Taste your cream filling and berry mixture before assembling. If the lemon makes it too tart, add a little more honey.

Cool Completely: Allow the berry filling to cool completely before assembling to prevent the cream filling from melting.

Customization Ideas

Chocolate Twist: Mix 2 tablespoons of cocoa powder into the crust to create a chocolaty base, and drizzle melted dark chocolate over the kataifi topping.

Coconut Delight: Add 2 tablespoons of desiccated coconut to the cream filling for extra flavour, and sprinkle toasted coconut flakes on top with the kataifi.

Floral Notes: For a Mediterranean touch, add ½ teaspoon of rose or orange blossom water to the berry filling.

Related Recipes

Looking for more simple yet delicious recipes to incorporate berries? Check out the following recipes:

Pistachio Raspberry Tart

Classic Strawberry Cake

Mixed Berry Chia Jam

Conclusion

This tart is easy to customize and offers a great opportunity to experiment with flavours and textures. Whether you try different nuts, drizzle with chocolate, or swap in your favourite fruits, it’s a recipe that lets your creativity run wild. Give it a try and let me know how you made it your own!