Summer Berry Wibble Tart

1Prepare the tart crust by combining the crushed digestive biscuits (200 g) with the melted butter in a mixing bowl until the mixture resembles wet sand.

2Press the biscuit mixture firmly and evenly into the base and up the sides of a 23cm (9-inch) tart tin with a removable bottom to form a compact crust.

3Place the crust in the refrigerator to chill and set while preparing the mousse filling.

4In a large mixing bowl, whisk the wibble mousse powder with 300ml cold milk (300 ml) until smooth and slightly thickened, following the package instructions for mousse preparation.

5In a separate chilled bowl, whip the heavy cream (200 ml) to soft peaks using an electric mixer.

6Gently fold the whipped cream into the mousse mixture until fully combined and smooth, taking care not to deflate the mousse.

7Pour the mousse filling into the chilled tart crust and smooth the surface with a spatula.

8Refrigerate the tart for at least 2 hours or until the mousse is fully set and firm to the touch.

9Just before serving, toss the mixed summer berries (200 g) with the powdered sugar (2 tbsp) to lightly coat and enhance their natural sweetness.

10Arrange the sugared berries attractively over the top of the mousse filling, covering the surface evenly.

11Garnish with fresh mint leaves and extra berries if desired for a fresh, colorful presentation.

12Serve chilled and enjoy this refreshing no-bake summer dessert.