Ingredients

• 1 vanilla pod
• 200g lemon curd
• 100g mascarpone
• 100ml double cream, lightly whipped
• 375g shortcrust pastry
• 4 Tbsp redcurrant jelly
• 250g raspberries 
• 250g blueberries
• 250g strawberries

Method

1. Split the vanilla pod along its length with a sharp knife. Scrape out the vanilla seeds with the tip of the knife and add them to a mixing bowl.
2. Add the lemon curd and mascarpone to the bowl and beat with a balloon whisk until just mixed (don’t over-mix here, or the mascarpone will become runny). Fold in the whipped cream, then cover and chill.
3. Preheat the oven to 170°C (fan).
4. Roll out the pastry to the thickness of a pound coin and drape it over a 20 cm tart tin with a removable base. Press firmly into the base and up the sides, leaving the excess hanging over the edges.
5. Lay a large sheet of nonstick baking paper on the pastry and cover with baking beans. Bake for 15 minutes, remove the paper and beans, then bake for a further 5 minutes or until the pastry is lightly golden.
6. Remove from the oven, then trim the edges with a sharp knife while the pastry is still warm. Leave to cool.
7. Meanwhile, in a small pan, warm the redcurrant jelly with 2 Tbsp of water for a few minutes, until melted. Set aside.
8. Spoon the lemon cream into the cooled tart case and spread it evenly with a spatula. Cover generously with the berries.
9. Carefully brush the redcurrant jelly over the berries and chill for 15 minutes, to set, before serving.

 

 

Serves – 8

Prep – 30 mins

Cooking Time – 25 mins