A delicious recipe featuring Yeo Valley Organic Greek Style Strawberry

Ingredients

Serves 6-8

150g plain flour
100g Yeo Valley Organic butter, softened slightly
25g caster sugar
1 egg yolk
1-2 tbsp cold water

Filling:
200g mascarpone cheese
200ml Yeo Valley Greek Style Strawberry yogurt
300g mixed summer fruits e.g. strawberries, raspberries, blueberries, redcurrants, kiwi

A lovely summery tart with crisp buttery pastry and a soft, creamy filling topped with fresh fruits.

Instructions

1. Sieve the flour into a bowl and rub in the butter until it resembles breadcrumbs, stir in the sugar. Add the egg yolk and enough cold water to form a firm dough.

2. Roll out on a floured surface to a rectangle large enough to line a greased tranche tin 34x10 cm. Place the tin onto a baking tray and bake blind at Gas 5, 190 C for 10 minutes, remove the baking beans and cook for a further 5 minutes until crisp and golden. Cool.

3. Whisk the mascarpone and yogurt together until smooth and use to fill the pastry case. Top with the fruits and grated lime rind. Serve.

TIP: If you don't have a rectangular tin, use a 20cm round one. Try using Whole Milk Strawberry yogurt instead of Greek Style Strawberry yogurt.