Lemon and Raspberry Tart Recipe

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serves:

8

Skill:

easy

Nutrition per portion

RDA
Calories 309 kCal 15%
Fat 20.5g 29%
  -  Saturates 10.5g 53%

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.

Ingredients

  • 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

Method

Top Tip

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.

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