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Lemon Mascarpone Tart With Summer Berries


YOU WILL NEED: 1 x 11”/28cm fluted tart tin with a loose base.


Crush your biscuits into a fine, sandy consistency, and melt the butter on a low temperature.

Fold the butter into the crushed biscuits.

Place the crushed biscuit mixture into the tart tin and press firmly to the sides and bottom, leaving some depth for the mascarpone cream filling later.

Your tart base should now be left in the freezer for 20 minutes.

In a mixing bowl beat the mascarpone, lemon curd, and cream cheese vigorously until firm.

When the tart case is chilled and firm, evenly spoon your cream filling into the case.

Return your tart to the fridge to firm.

Hull and halve your strawberries, and dress the tart with as many berries as you need to create your desired effect, we like the bountiful look, so used two punnets of each, but you can be more regimented in your approach! Sprinkle with fresh mint leaves.


380g sweet oat biscuits, finely crushed

80g unsalted butter, softened

200g cream cheese

200g mascarpone

100g lemon curd

British strawberries, washed

British raspberries, washed

Blueberries, washed

Fresh mint leaves to garnish

Enjoy With

British Strawberries

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