Ingredients
- 20cm all-butter shortcrust pastry case
- for the filling
- 150g Greek yogurt
- 200g mascarpone
- 2tbsp icing sugar
- 1tsp vanilla extract
- 100g lemon curd
- 250g raspberries
Instructions
- To make the filling, beat the yogurt with the mascarpone, icing sugar, vanilla and lemon curd until smooth. Spread the mixture in an even layer in the pastry case and top with the raspberries.
