Mixed berry shortcake tart

  • serves 8
  • Easy

Mixed berries always make for a beautiful dessert and this tart, with its lovely soft shortcake base, is no exception. The berries are laid over a filling of cream, mascarpone and lemon curd and the dish finished with a dusting of icing sugar.



  • plain flour 125g
  • caster sugar 4 tbsp
  • semolina 100g
  • unsalted butter 125g, cold and diced
  • egg 2
  • vanilla extract 1 tsp
  • double cream 284ml pot
  • mascapone 250g
  • vanilla pod 1
  • caster sugar 75g
  • lemon curd 4 tbsp
  • strawberries 500g, hulled
  • blackberries 450g
  • icing sugar 1 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4.

  • Step 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.

  • Step 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.

  • Step 4

    Arrange the strawberries and blackberries over the cream mixture, dust with icing sugar and serve.

Nutritional Information

  • Kcals 674
  • Carbs 55.3g
  • Protein 6.3g
  • Fat 49g
  • Salt 0.14g
  • Saturates 28.5g
  • Fibre 3.2g