Berry and Lemon Curd Tart with Lemon Syrup

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

Serves: 8


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.