Preparation: 20 minutes, plus 1 hour chilling
Serves: 12
Cals: 825
Fat: 64g (both per serving)
28cm (11in) cooked lemon and almond
pastry case (see recipe search)
100g (4oz) white chocolate, melted
3 x 250g tubs mascarpone cheese
100g (4oz) icing sugar
2 vanilla pods, split lengthways
142ml carton double cream, lightly whipped
900g (2lb) strawberries, hulled and halved, plus one large whole one, hulled
6tbsp strawberry conserve
1tbsp icing sugar, to dust
1. Brush the melted chocolate over the inside of the pastry case and chill for 5 minutes. (If you want to get ahead, do this the day before, place in an airtight container and keep in a cool place.)
2. Mix the mascarpone cheese with the icing sugar. Scrape the seeds from the vanilla pods and stir into the sweetened mascarpone. Fold the cream into the mixture, spoon into the pastry case and level off.
3. Place the large whole strawberry, pointed side up, in the middle of the tart. Arrange the strawberry halves over the surface of the tart, starting in the centre and working towards the edge.
4. Gently heat the strawberry conserve in a small pan. Sieve and brush over the strawberries to glaze. Chill for 1 hour to allow the filling to set a little. Dust the pastry edge with icing sugar and serve.