Save to your scrapbook
Berry and Lemon Curd Tart with Lemon Syrup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 tbsp lemon curd
½ tsp vanilla extract
1 tbsp icing sugar
1 Waitrose sweet pastry case
150g essential Waitrose raspberries
180g essential Waitrose blueberries
3 tbsp caster sugar
½ lemon, zest only
1. Mix together the mascarpone, lemon curd, vanilla extract and icing sugar until smooth. Pile into the pastry case and top with the berries. Chill for 1 hour.
2. Meanwhile, make a lemon syrup. Place the caster sugar and 2 tbsp water in a small saucepan over a low heat. Allow the sugar to dissolve, then increase the heat and simmer for 3 minutes. Remove from the heat, add the lemon zest and leave to cool completely.
3. Drizzle the lemon syrup over the tart and serve.
Typical values per serving:
This recipe was first published in May 2011.