LEMON AND RASPBERRY TART |
Ingredients
20 cm - 8 inch all butter pastry case
150 g - 5 oz Greek yogurt
200 g - 7 oz mascarpone
2 tbsp icing sugar
1 tsp vanilla extract
100 g - 4 oz lemon curd
250g - 9 oz raspberries
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Method
To make the filling beat the yogurt with the mascarpone, icing sugar, vanilla essence and lemon curd until smooth.
Spread the mixture in an even layer in the pastry case and top with the raspberries.
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