Strawberry and Honey Mascarpone Tart

This is like the most divine strawberry shortcake, with a twist. Feel free to replace the strawberries with raspberries, blueberries or even a mixture of the three.


  • 1 x recipe for Sweet Pastry, with the finely grated rind of 1 orange added in place of the lemon. Bake it blind and place out of the tin on a big serving plate.
  • 150 ml (51⁄4 fl oz) cream
  • 250 g (9 oz) mascarpone (1 x tub)
  • 4 tbsp honey
  • 2 tbsp orange juice or Cointreau
  • 150 g (5 oz) strawberries, sliced. If using raspberries or blueberries instead, don’t slice them.
  • 1 x 27 cm (101⁄2 in) tin with 3 cm (13⁄4 in) sides or 1 x 30 cm (12 in) tin with 2 cm (3⁄4 in) sides


  1. In a bowl, whisk the cream with the mascarpone and 2 tbsp honey
  2. until it is the consistency of whipped cream. Fold in the orange juice or Cointreau. Spread out in the cooled pastry case and arrange the strawberries on top. Brush with 2 tbsp of warmed honey to glaze the top.