Name: Raspberry, lemon and mascarpone tart
Total time: 1800 s
Yield: 6
Ingredients: 1 pack all-butter puff pastry; 1 egg; 3 tablespoon icing sugar; 250 gram mascarpone; 1 lemon; 150 millilitre double cream; 300 gram Sapphire raspberry

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking sheet with parchment.

Step 2

Unroll the pastry (1 pack) onto the baking sheet and score a border approximately 4cm from the edge. Prick all over with a fork. Brush with the egg (1) , lightly dust with icing sugar and bake for 15-20 minutes, until golden and crisp. Allow to cool.

Step 3

Beat the mascarpone (250 g) and remaining icing sugar (20 g) with most of the lemon (1) . Add the cream (150 mL) and whisk until soft peaks form.

Step 4

Spoon the creamy mix over the pastry before topping with the fresh raspberries (300 g) and the remaining lemon zest.

Raspberry, lemon and mascarpone tart

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