Mixed berry shortcake tart

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• oyin

  07 July 2008

  oyin commented on this recipe

  ver delicious

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• BecciW

  28 August 2008

  BecciW rated and commented on this recipe

  

  This recipe is a winner. Easy to make and great for entertaining as it can be made in stages and just assembled at the last minute. Everyone went back for very large seconds and the best thing of all is that it looks amazing when you bring it to the table, a real show piece, yet its very simple. You could easily adapt the amount of sugar you use in the cream filling and change the fruit on the top depending on whats in season.

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• SuzMah

  11 September 2008

  SuzMah rated and commented on this recipe

  

  This was a great success. Even handed the recipe over to guests. I made it in stages and assembled just before serving.

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• Ciaobella13

  29 December 2008

  Ciaobella13 rated this recipe

  

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• Julia

  24 August 2009

  Julia rated and commented on this recipe

  

  Base was nice and crunchy and easy to make. The filling of mascapone made it very rich, so I think you can use less of it, as it went very far. I sugared my fruit first, as the blackberries I used were a little tart.

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• tammygreeno

  28 August 2009

  tammygreeno commented on this recipe

  Amazing recipe and looks so impressive :) Not sure you need to add to the sugar to the marscapone mix, as the lemon curd is so sweet anyway. Keeps really well in the fridge, the pastry stays crumbly. I used semolina flour, but it is quite hard to find, persevere as it is worth it!

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• sally

  30 March 2010

  sally rated and commented on this recipe

  

  Really easy to make, like others I assembled it at the last minute, it was beautiful and fresh, I added a strawberry coulis , everyone loved it and I will definitely be making it again.

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• sherry

  14 June 2010

  sherry commented on this recipe

  I didn't want to use the blackberries for this so I tried Blueberries instead. They didn't need any sugar and it made a great combination of flavours with the strawberries.

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• Dolly

  01 July 2010

  Dolly commented on this recipe

  Really lovely looking dessert and easy to construct. But, Not sure if you need two egg yolks (stated as two eggs in ingredients list ) in the shortbread as the mixture was pretty runny so be careful when adding! I agree the filling was sweet enough with just the lemon curd. All in all a very tasty pud enjoyed by all my guests without exception.

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• ang

  11 July 2010

  ang rated and commented on this recipe

  

  This was really nice. I used just the egg yolks, and the shortcake came out fine. I then used the remaining whites to make a few meringue nests, and topped with the same filling and fruit - for those wishing for a slightly healthier option! Both went down really well!

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Ingredients

SHORTBREAD PASTRY

• 125g plain flour
• 4 tbsp caster sugar
• 100g semolina
• 125g unsalted butter , cold and diced
• 2 eggs
• 1 tsp vanilla extract

FILLING

• 284ml pot double cream
• 250g mascarpone
• 1 vanilla pod
• 75g caster sugar
• 4 tbsp lemon curd
• 500g strawberries , hulled
• 450g blackberries
• 1 tbsp icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour

Ingredients

SHORTBREAD PASTRY

• 125g plain flour
• 4 tbsp caster sugar
• 100g semolina
• 125g unsalted butter , cold and diced
• 2 eggs
• 1 tsp vanilla extract

FILLING

• 284ml pot double cream
• 250g mascarpone
• 1 vanilla pod
• 75g caster sugar
• 4 tbsp lemon curd
• 500g strawberries , hulled
• 450g blackberries
• 1 tbsp icing sugar

Per serving

674 kcalories, protein 6.3g, carbohydrate 55.3g, fat 49 g, saturated fat 28.5g, fibre 3.2g, salt 0.14 g

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