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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4.
2. To make the shortbread pastry, put the flour, sugar, semolina, butter and a pinch of salt into the food processor and whizz to breadcrumbs. Add the egg yolks and vanilla extract and whizz again for no more than 30 seconds, until the shortbread mixture starts to come together. Tip into a bowl and knead lightly to ensure that the mixture is thoroughly combined. Use to line a 23cm-diameter fluted tart tin. Bake for 15 minutes until golden. Remove from the oven and cool. Transfer to a serving plate.
3. To make the filling, whisk together the cream and mascapone until smooth. Split the vanilla pod in half and, using the point of a small knife, scrape the seeds into the cream mixture. Add the caster sugar and lemon curd and mix until smooth. Spread the filling over the shortbread base.
4. Arrange the strawberries and blackberries over the cream mixture, dust with icing sugar and serve.

Per serving

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

Latest comments and suggestions

• 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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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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