A summer holiday weekend afternoon. A hammock or lawn chair, drowsy laziness and a good book. Moments like this are like gold dust. Some excellent tea and any light sweet desert would also go down well.

This crunchy, wafery tart with creamy crème and fruit is an excellent proposal for a summer dessert. Add to the crème some lemon zest and lemon juice or essence and your family will wonder what you have changed in the dessert to make it so great. Strawberries and blueberries have contrasting tastes and fresh leaves of peppermint complete the picture. If you are fed up with strawberries, use other types of fruit. Raspberries, which have started conquering the stalls, would be great.

Ingredients:
200g of blueberries
400g of strawberries
dough:
250g of flour
4 teaspoons of caster sugar
a pinch of salt
2 yolks
120g of butter
crème:
250ml of 30% sweet cream
200g of mascarpone cheese

2 tablespoons of caster sugar
the peel from one lemon
1 teaspoon of lemon essence

Heat the oven up to 180C.
Mix together the dry ingredients of the dough in a bowl. Put them onto a moulding board, add the butter and egg yolks. Mince it with a knife and quickly knead into a smooth dough. Cover with plastic wrap and leave in the fridge for half an hour. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Leave in the freezer for 15 minutes. Take it out of the freezer quickly and put it into the oven. Bake for 12 minutes. Leave to cool down. Whisk the cream with the caster sugar. Add the mascarpone cheese, the peel from the lemon and the lemon essence. Stir it thoroughly. Put the mass onto the cake. Arrange the fruit on top of the cake. Decorate with the peppermint leaves.

Enjoy your meal!