Berry and Lemon Curd Tart with Lemon Syrup


500g mascarpone

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.


  • Preparation time: 10 minutes, plus chilling
  • Total time: 10 minutes, plus chilling

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1928.824kJ
Fat 35.0g
Saturated Fat 20.0g
Carbohydrate 31.0g
Sugars 17.5g
Salt 0.37g

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4 stars

Average user rating Based on 14 ratings

This recipe was first published in Sun May 01 16:22:00 BST 2011.