Preparation method

Shortcrust pastry:

• Preheat oven to 200 C
• Sift flour into a bowl and add salt
• Rub the butter into the flour, until the mixture resembles fine breadcrumbs
• Add sugar and mix egg yolk, water and lemon juice into dry ingredients to make a stiff dough
• Knead the dough well to combine
• Wrap the dough in cling film and chill in refrigerator for about 1 hour
• Place the dough onto a lightly floured surface and roll out to a thickness of 4mm
• Fit the dough in a 26cm removable fluted tart pan
• Gently lift edges of the dough and lightly press the bottom rim and flutes in, trimming off the edges
• Prick base with a fork several times and pace in fridge for 30 minutes
• Line base of dough with baking paper and fill with baking beans
• Bake blind in oven for 15 minutes
• Remove baking beans and baking paper and bake for 5-10 minutes or until golden brown
• Remove from oven and set aside to cool, before removing pastry from pan

Lemon curd mascarpone:

• Combine all ingredients in a saucepan and whisk together over medium heat
• Stir constantly, until the mixture begins to thicken
• Pour mixture into a bowl, through a sieve
• Cover the surface with cling wrap, and leave to cool
• Refrigerate to cool completely
• Whisk the cream until firm peaks
• Beat in the softened mascarpone cheese and icing sugar
• Fold into the lemon curd

Assembly:

• Remove pastry from the fluted tart pan and place on serving tray
• Transfer mascarpone cream into a piping bag and fill the pastry case
• Arrange the fruits over the mascarpone, starting from the outside, moving to the centre