Strawberry, mascarpone & lemon curd tart

Name: Strawberry, mascarpone & lemon curd tart
Total time: 15 min
Yield: 6
Ingredients: 125 g mascarpone; 125 g Greek yogurt; 175 g lemon curd; 1 lemon, zest; 1 Waitrose & Partners sweet pastry case (215g); 400 g strawberries, hulled and sliced; icing sugar, to dust

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Vegetarian

Serves6
CourseDessert
Prepare-
Cook-
Total time15 mins
Pluschilling

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Ingredients

125g mascarpone
125g Greek yogurt
175g lemon curd
1 lemon, zest
1 Waitrose & Partners sweet pastry case (215g)
400g strawberries, hulled and sliced
icing sugar, to dust

Method

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 pastry 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.

Cook’s tip

Blueberry & ginger: Swap the lemon curd for stem ginger preserve (or a little finely chopped stem ginger and clear honey). Stir it through the mascarpone, then top with blueberries instead of strawberries.

Chocolate, orange & hazelnut: Spread orange curd over the base of the tart case in an even layer (about 0.5cm thick). Omit the lemon curd and zest and add cooled, melted chocolate (or some hazelnut spread) to the mascarpone (at room temperature). Stir thoroughly and spread evenly on top of the curd. Finish with a scattering of orange zest and chopped toasted hazelnuts.

Peanut butter, jam & Banana: Carefully ripple raspberry jam and smooth peanut butter through the mascarpone, instead of lemon curd and lemon zest. Arrange sliced banana on top and finish with roughly chopped roasted salted peanuts.