Mixed berry shortcake tart
- Preparation and cooking time
- Total time
- Easy
- serves 8
Skip to ingredients
- 125g plain flour
- 4 tbsp caster sugar
- 100g semolina
- 125g unsalted buttercold and diced
- 2 egg
- 1 tsp vanilla extract
- 284ml pot double cream
- 250g mascapone
- 1 vanilla pod
- 75g caster sugar
- 4 tbsp lemon curd
- 500g strawberrieshulled
- 450g blackberries
- 1 tbsp icing sugar
Nutrition: per serving
- kcal674
- fat49g
- saturates28.5g
- carbs55.3g
- sugars0g
- fibre3.2g
- protein6.3g
- salt0.14g
Method
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.
