- Melted butter, to grease fluted tart tin (removable base)
- 2 sheets (25 x 25cm) chilled ready-rolled shortcrust pastry
- 500g mascarpone
- 1/4 icing sugar, sifted
- Rind of one lemon
- 1 tsp vanilla extract or essence
- 1 punnet fresh strawberries (quartered)
- 1 x 150g punnet fresh raspberries
- 1 pommegranate (de-seeded)
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Preheat oven to 200°C. Brush the fluted tart tin with butter.
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Line the prepared tin with
the squares of pastry, overlapping slightly. Press to seal. Place on a large baking
tray. Cover with plastic wrap. Place in the fridge for 20 minutes to chill. Use
a fork to prick the base all over. Bake for 20 minutes or until golden. Set
aside in the tin to cool completely.
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Whisk together the mascarpone, icing sugar, lemon and vanilla essence. Place tart case on a serving plate.
Spoon cream mixture over base. Smooth surface. Cover. Place in fridge for 1 hour
to chill.
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Centre the berries on the tart and serve!
