Summer berry tart with lemon cream

By kerbear1985

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Ingredients

vanila pod
200g lemon curd
100g mascapone
100ml double cream, lightly whipped
375g shortcrust pastry
4tbsp redcurrant jelly
750g fresh berries: stawberries, blueberries and raspberries

Details

servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

scrape vanila seeds into lemon curd and mascapone and mix until just mixed fold in cream, cover and chill

Step 2

preheat oven to 170*c. roll out pastry to thickness of pound coin and drape over 20cm tart tin. press firmly into base and up sides, leaving excess draping over sides, fill with baking beans or rice and bake blind for 15mins or untill golden. trim edges whilst warm. then leave to cool.

Step 3

in a small pan warm redcurrant jelly with 2tbsp of water untill melted, set aside

Step 4

spoon lemon cream onto cooled tart case, spead evenly. cover generously with fruit. brush fruit with melted jelly mixture, chill for 15mins before serving