To make the filling, beat the yogurt with the mascarpone, icing sugar, vanilla and lemon curd until smooth. Spread the mixture in an even layer in the pastry case and top with the raspberries.
- 20cm (8in) all-butter shortcrust pastry case (we used Marks & Spencer)
- for the filling
- 150g (5oz) Greek yogurt
- 200g (7oz) mascarpone
- 2tbsp icing sugar
- 1tsp vanilla extract
- 100g (4oz) lemon curd
- 250g (9oz) raspberries
Top Tip for making Lemon and Raspberry Tart
COOK'S TIP If you're a confident pastry maker and prefer to make your own, you will need 200g (7oz) plain flour, 125g (4½oz) unsalted butter, and 1 free-range egg plus 1 free-range egg yolk. The pastry will need to be baked blind at 190C, 170C fan, 375F, gas 5 for around 20 minutes.