1 Lemon; (unwaxed)
175 g Mascarpone
3 tb Lemon curd; (good quality)
4 Ready-made butter dessert
-pastry cases; about
-7.5cm/3″ each
225 g Mixed summer fruits; such as
-small
; strawberries,
; raspberries,
; blueberries,
; blackcurrants and
; redcurrants
Icing sugar; to dust
Mint sprigs; to decorate
1 Grate the lemon rind and place in a bowl. Add the mascarpone and lemon
curd and beat until well combined. Divide the lemon mixture between the
pastry cases, piling it up in the middle.
2 Arrange the summer fruits on top, halving the strawberries if too large.
Lightly dust with icing sugar and decorate with mint sprigs. Arrange the
summer fruit tarts on a large platter or individual plates and serve at
once.
Yields
4 servings