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 (page 23), 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


Step 1
In a bowl, whisk the cream with the mascarpone and 2 tbsp honey until it is the consistency of whipped cream.

Step 2
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.