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Strawberry Custard Tarts
½ cup mascarpone 1 cup store-bought vanilla custard finely grated zest of ½ a lemon 8 x 9-10cm diameter cooked sweet pastry cases strawberry slices a little sieved raspberry jam, to glaze
© Annabel Langbein Media
To make the filling, place mascarpone in a bowl and stir in 2 tbsp of the custard to soften it a little. Stir in remaining custard and the lemon zest.
Spoon into cooked sweet pastry cases. Top with strawberry slices and brush with a little sieved raspberry jam to glaze.
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