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Lime and mascarpone tart

Matt Tebbutt from Market Kitchen
Matt Tebbutt serves fresh strawberries infused with vanilla, orange and mint alongside this creamy citrus pudding

Lime and mascarpone tart

Method

1. Mix the egg yolks, lime juice and sugar in a bowl over a pan of simmering water, heat gently until the sugar is dissolved. Whisk in the cubed butter until fully incorporated. Remove from the heat, leave to cool then chill in the fridge for an hour.

2. For the strawberries: place the wine, vanilla, sugar and orange zest in a pan, heat gently until the sugar is dissolved then increase the heat slightly and bring to the boil. Remove from the heat, add the mint and leave to infuse and cool for 15 minutes. Add the strawberries, cover with cling film and leave at room temperature to macerate.

4. Fold the mascarpone through the lime mixture and fill the tart shell. Serve each slice with and an extra dollop of mascarpone and the strawberries.

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Serves: 6

Prep: 10 min, plus chilling
Cook: 20 min

Ingredients
8 egg yolks
100ml lime juice, (3 approx)
250g caster sugar
200g unsalted Butter, cubed
150g mascarpone cheese, plus extra for serving
1 pastry tart case