A gorgeous treat to liven up your summer brunch.


  • 1 roll, store bought shortcrust pastry, thawed

  • 600g mascarpone cheese

  • 120g icing sugar, sifted

  • zest of 2 lemons

  • juce of 2 lemon

  • 300ml thickened cream

  • 2-3 punnets strawberries, halved

  • meringue kisses to decorate, optional

  • edible flowers to decorate, optional


  • 1.

    Preheat oven to 200°C or 180°C fan-forced.

  • 2.

    Line a greased 22cm round, loose-based fluted tart pan with pastry. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes.

  • 3.

    Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin.

  • 4.

    In the bowl of your standing mixer combine mascarpone cheese, icing sugar, lemon zest and juice and beat until creamy. Add cream and beat on high until you get a fluffy filling.

  • 5.

    Spread filling into the cooled, empty tart shell, top with halved strawberries and meringue kisses and edible flowers if using.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 487kj
  • Fat Total 42g
  • Saturated Fat 23g
  • Protein 6g
  • Carbohydrate 24g
  • Sugar 19g
  • Sodium 303mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip: You can whip the cream and cheese mixture and store it in the fridge until you are ready to assemble the tart, to prevent the pastry from going soggy.

This recipes was supplied by Victorian Strawberries.

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