Strawberry, mascarpone & lemon curd tart

Beat together the mascarpone and yogurt in a bowl until smooth, then beat in the lemon curd and most of the lemon zest until combined. Use to fill the pastry case evenly. Arrange the strawberries over the filling, then chill for at least 20 minutes. Serve the tart scattered with the remaining lemon zest and a dusting of icing sugar

Ingreadient

• 125g mascarpone
• 125g Greek yogurt
• 175g lemon curd
• 1 lemon, zest
• 1 Waitrose & Partners sweet pastry case (215g)
• 400g strawberries, hulled and sliced
• icing sugar, to dust

Step by step

1. Beat together the mascarpone and yogurt in a bowl until smooth, then beat in the lemon curd and most of the lemon zest until combined. Use to fill the pastry case evenly. Arrange the strawberries over the filling, then chill for at least 20 minutes. Serve the tart scattered with the remaining lemon zest and a dusting of icing sugar.