Bumble & Goose Very Berry Winter Tart


Serves : 8

Preparation : 25 mins

Cooking : chill overnight


  • 375g crumbled digestive biscuits
  • 100g soft unsalted butter, melted
  • 360g cream cheese (at room temperature)
  • 240g lemon curd (at room temperature)
  • 125g blueberries
  • 125g blackberries
  • 125g raspberries
  • 125g small strawberries
  • 2 scoops of Mullin’s Premium Honeycomb Ice Cream


  1. Crush the biscuits to crumbs, either by mixing in a food processor or placing them in a sandwich bag and crushing with a rolling pin.
  2. Mix in the melted butter to the biscuit crumbs.
  3. Press biscuit mixture into the sides and bottom of a loose-bottomed tart tin approx 25cm diameter.
  4. Place in the freezer for about 10–15 minutes.
  5. Take the mix out of the freezer. Mix the cream cheese and lemon curd together (either with a mixer or stir by hand) and spread gently and evenly over the biscuit base in the chilled tart tin.
  6. Arrange the winter fruits randomly on top of the lemony cream cheese.
  7. Place the tart in the fridge, ideally overnight, or for at least 4 hours to allow it to set before lifting out of the tin.
  8. Finish the tart with 2 scoops of creamy Mullin's Ice Cream.

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