Very Merry Berry Christmas Tart

400g sweet shortcrust pastry, store bought

500g (2 cups) Tatua Mascarpone

1/4 cup icing sugar

1 Tbsp lemon juice

1 Tbsp lemon zest

1 tsp vanilla

Seasonal fruit to decorate, for example:

Strawberries

Blueberries

Kiwifruit

Cherries

Raspberries

Passionfruit syrup to glaze

Preheat oven to 180C.
Use a 24cm round fluted tart tin, or rectangular tart tin.
On a floured bench, roll out pastry into a circle so that it is about 2cm bigger than your tart tin.
Carefully place pastry into tart tin, and gently push into the base and sides of the tin. Any cracks that form can be pressed together again with your fingers.
Cut away any overlapping pastry from the edges.
Using a fork, prick holes in the base.
Press baking paper against the base (crumpling up the baking paper and then smoothing it out first makes it easier to manipulate), covering over the edges to prevent burning. Fill with pie weights/uncooked rice making sure they’re evenly distributed over the whole base.
Bake crust for 15 minutes, then remove pie weights and baking paper, return to oven and bake for a further 5 minutes. Set aside to completely cool, then remove pastry case from tin and place onto a large serving plate.
In a medium bowl mix Tatua Mascarpone, icing sugar, lemon juice, lemon zest and vanilla.
Spoon into tart case, spreading evenly. Decorate with seasonal fruit and glaze with passionfruit syrup.
Best served immediately for a lovely crispy tart shell paired with a soft creamy filling.

Makes 1x 23cm or 24cm round tart

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