375g ready rolled shortcrust pastry
Plain flour, for dusting
80ml double fresh cream
200g Greek yogurt
50g icing sugar, plus extra for dusting
1 tsp vanilla extract
1 kiwi fruit, peeled and sliced
1 mango, peeled, stoned and sliced
1 nectarine, stoned and sliced
Pulp of 2 passion fruit
A few fresh mint leaves (optional)
Zest of 1 lime
1. Preheat the oven to 200C, fan 180C, gas 6. Unroll the pastry onto a lightly floured surface, then use to line a 23cm tart tin, trimming the excess with a knife. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice.
2. Bake for 15 minutes, remove the baking parchment and baking beans (or rice) and bake for a further 5 minutes. Remove from the oven and cool on a wire rack.
3. Put the cream in a bowl and whip to soft peaks, then whisk in the mascarpone, yogurt, icing sugar and vanilla extract. Spoon the cream filling into the cooled tart case and spread evenly.
4. Top with the kiwi, mango and nectarine slices, then spoon over the passion fruit pulp. Scatter over the lime zest and mint leaves (if using) and dust with icing sugar before serving.