A deliciously sweet treat!


Serves 6 -8

  • 4 lemons zest and Juice
  • 5 eggs
  • 200g caster sugar
  • 220g butter-cold, cut into small cubes
  • 300g sweet pastry
  • 200g mascarpone
  • 500g strawberries, hulled
  • 200g raspberries
  • 100g blueberries
  • 2 tablespoons fruit jelly or jam


  1. Preheat the oven to 160°C/325/Gas Mark 3.
  2. In a bowl, add the lemon zest and juice, eggs and caster sugar. Place over a saucepan of gently simmering water and whisk continuously, by hand, until it thickens.
  3. Slowly whisk in the butter, piece by piece and allow to cook for 10-12 minutes until it thickens further. 
  4. When the curd is cooked transfer to sterilised jars or a bowl and leave to cool for 2 hours. Or longer covered in the fridge.
  5. In the meantime, roll the pastry on a lightly floured surface and line a fluted tart tin. Chill for at least 15 minutes to allow the pastry to rest.  
  6. Line the pastry with parchment paper filled with baking beans and blind bake for 10 - 15min until the pastry is cooked and slightly coloured. Keep aside to cool down.
  7. Meanwhile, in a large bowl, whisk together the lemon curd and mascarpone until smooth.
  8. Place the strawberries in a bowl with the raspberries and blueberries.
  9. When the pastry is cooled spread over a layer of the lemon curd cream and place the berries over.
  10. To complete the tart, in a small saucepan over low heat, mix 2 tablespoons of fruit jelly (or jam without fruit) with 1 tablespoon of water. 
  11. When warmed using a pastry brush, brush the warmed jam over the fruit.
  12. Serve within a day and store in the refrigerator!