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


    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.


    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars