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Strawberry, mascarpone and lemon curd tart
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125g Greek yogurt
175g lemon curd
1 lemon, zest
Waitrose sweet pastry case (205g)
400g strawberries, hulled and sliced
icing sugar, to dust
1. Beat together the mascarpone and yogurt in a bowl until smooth, then beat in the lemon curd and most of the lemon zest until combined. Use to fill the tart case evenly. Arrange the strawberries over the filling, then chill for at least 20 minutes. Serve the tart scattered with the remaining lemon zest and a dusting of icing sugar.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.