BBC Good Food - 04.2020

easy midweek

APRIL 2020 bbcgoodfood.com 49

Lemon curd, mascarpone

& passion fruit tart

SERVES 6 PREP 15 mins plus

cooling COOK 25 mins EASY V

Heat the oven to 200C/180C fan/

gas 6. Unroll a 320g sheet of pu

pastry onto a lined baking tray. Score

a 2cm border around the edge of the

pastry using a sharp knife, then brush

the border with 1 beaten egg. Bake

for 15-20 mins, or until golden and

crisp. Gently push down the middle

with the back of a spoon, then leave

to cool completely. Whisk 250g

mascarpone with 150ml double

cream and 3 tbsp lemon curd until

soft and spoonable. Fold in another

3 tbsp lemon curd and the seeds of

1 passion fruit. Spoon the cream

mixture in the centre of the pastry

and scatter over the seeds of 2 passion

fruit and 30g chopped pistachios.

PER SERVING 602 kcals • fat 50g • saturates 28g •

carbs 30g • sugars 12g • ibre 3g • protein 8g • salt 0.6g

Lemon & raspberry

doughnut pudding

SERVES 8  10 PREP 15 mins plus

soaking COOK 10 mins EASY V

Heat the oven to 200C/180C fan/gas 6

and butter a 20 x 20cm baking dish.

Quarter 8 raspberry jam doughnuts

and arrange in overlapping layers in

the prepared dish. Scatter over 100g

raspberries. Heat 500ml shop-

bought fresh custard with 250ml

whole milk until steaming, then whisk

through 150g lemon curd. Pour the

lemon custard over the doughnuts,

then leave to soak for 30 mins, ensuring

some of the doughnuts stick out so

they’ll crisp up when baked. Scatter

over another 50g raspberries and

bake for 35-40 mins, or until

golden brown and just set.

PER SERVING (10) 314 kcals • fat 12g • saturates 5g •

carbs 46g • sugars 27g • ibre 2g • protein 6g • salt 0.7g

Shoot director PETER RÜPSCHL

Food stylist ESTHER CLARK

Stylist MORAG FARQUHAR