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£7.82/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Unroll the pastry sheet, cut into 6 equal squares and arrange on a large baking tray lined with baking parchment. Score a 1cm border around the edge of each square and pierce the middles all over with a fork. Brush all over the squares with a little milk and scatter with 2 tbsp caster sugar. Bake for 15-20 minutes until risen and golden.
Meanwhile, hull and cut the strawberries into quarters then toss in a large mixing bowl with the remaining 1½ tbsp caster sugar and the lemon juice; set aside, stirring occasionally. When the tart cases are cooked, gently press down the middles (using the back of a fork or a spatula) and leave to cool for at least 10 minutes.
In a mixing bowl, use a wooden spoon to beat the mascarpone with 1 tbsp milk. Spread the mascarpone mixture onto the cooled tart cases and top each with ½ tbsp lemon curd. Finish with the strawberries and their macerating juices. A scattering of shredded mint leaves would work nicely, too, if liked.
Leftovers: Lemon curd
Use in place of jam for a citrussy take on a Victoria sponge cake. It’s also delicious with cream on scones, or swirled through thick yogurt for topping a pavlova or pancakes.
Typical values per serving when made using specific products in recipe
Energy | 1,919kJ/ 461kcals |
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Fat | 32g |
Saturated Fat | 21g |
Carbohydrates | 37g |
Sugars | 18g |
Fibre | 1.8g |
Protein | 5.4g |
Salt | 0.5g |
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