Using ready made shortcrust pastry makes this cake so simple to make. I love the combination of blueberries and dark chocolate, but you could easily switch this out for any fruit, or raspberry and white chocolate for something summery!


120g butter

250g caster sugar

250g ground almonds

3 eggs, beaten

1 punnet blueberries

Handful of sliced almonds (optional)

Dark chocolate chips (or just chop a chocolate bar)

Ready made pastry, rolled to fit 25cm tin

blueberry dark chocolate tart


Heat oven to 190C

Roll out the pastry to fit the flan dish

Beat butter and sugar with a hand mixer until fluffy, for about 2 mins

Stir in the beaten eggs & almonds until combined

Stir through the blueberries and chocolate chips

Spoon the dough mixture on top of the pastry, ensuring it’s evenly dispersed

Top with sliced almonds (optional)

Put the dish onto a flat tin, then bake in the oven for 45 mins

To decorate, drizzle some melted chocolate on top, or dust with icing sugar