Serves 6
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For the shortcrust pastry:

For the strawberry topping:

For the mascarpone filling:

To decorate:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm tart tin and line the base with parchment paper.
  2. In a large bowl, sieve together the flour and sugar. Use your fingers to rub in the butter until the mixture resembles breadcrumbs.
  3. Mix in the egg yolk and enough cold water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour.
  4. On a floured surface, roll out the dough to about 4mm thick. Lift the pastry into the prepared tin, gently pushing it into the sides. Trim away any excess.
  5. Line the pastry with parchment paper and fill with baking beans. Bake for about 15-20 minutes or until the pastry is a pale golden colour. Remove the paper and the beans and bake for a further five minutes. Remove from the oven and allow to cool completely.
  6. In a pot, combine all of the ingredients for the strawberry topping. Cook gently over a medium-low heat for 4-5 minutes until the strawberries are soft and syrupy. Stir gently to avoid breaking up the strawberries too much. Allow to cool.
  7. For the mascarpone filling, place all of the ingredients in a large bowl. Using an electric mixer, beat the filling together until smooth.
  8. Add the filling to the cooled pastry case and use a spatula to smooth the top. Spoon over the strawberries and decorate with lemon zest and fresh mint.

Nutrition Facts

Per Serving: 331kcals, 17.8g fat (10.9g saturated), 33.6g carbs (11.8g sugars), 9.1g protein, 1.5g fibre, 0.116g sodium


This recipe is sponsored by Keelings.