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
100g lemon curd
British strawberries, washed
British raspberries, washed
Fresh mint leaves to garnish