Cherry mascarpone tart

SERVES 8-10

For the base:

• 75g butter
• 375g lemon

For the filling:

• 1 egg yolk
• 3 tbsp golden caster sugar
• 500g mascarpone
• a little orange zest
• a little redcurrant jelly
• 450g cherries

Step 1
vanilla extract a few drops.

Step 2
You will need a shallow, loose-bottomed tart tin, about 22cm in diameter.

Step 3
To make the crumb base, melt the butter in a small pan then stir the crushed biscuit crumbs into the butter.

Step 4
Tip the crumbs into the tin and push them out over the base and up the sides.

Step 5
Set in the fridge for 20 minutes.

Step 6
To make the filling, put the egg yolk into the bowl of a food mixer with the sugar and beat till smooth, then mix in the mascarpone, a drop or two of vanilla extract and a teaspoon or so of grated orange zest.

Step 7
Scoop the filling into the tart case and chill for 30 minutes.

Step 8
Stalk and stone the cherries.

Step 9
Warm the jelly in small saucepan and brush over the cherries.