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Recipes

Lemon and mascarpone tart

Simon Rimmer’s cool and creamy lemon tart can be prepared ahead of time and kept in the fridge. Make it extra special with raspberry champagne sauce.

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Ingredients

  • 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry)

For the filling

For the raspberry champagne sauce

To serve