The Pastry!

If you don't like the idea of making pastry then a shortbread stack would work well.

The mascarpone cream is also good enough to stand alone – by that I mean it's delicious enough with a bowl of fresh fruit.

If you want to make your own pastry - here's the recipe I used :

Rich shortcrust pastry

The recipe makes enough to line a shallow

23cm/9 inch flan tin

Serves 8

115g/4oz plain flour

55g/2oz cold unsalted butter, diced

25g (a scant 1oz) icing sugar, sifted

1 egg yolk plus 1 tbsp cold water

Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar.

Lightly beat the egg yolk with 1 tbsp of cold water. Add to the flour mixture and mix with a round-bladed knife. Gather together to make a soft dough.

Wrap in cling film and chill for at least 30 minutes before rolling out.

Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly – optional.

Bake at 160fan/180c/Gas 4 for 15 minutes or until they are golden in colour – leave to cool.

If you prefer individual tart cases then you'll get 12 based on using a cutter 7cms/2¾” in diameter from the recipe given. Prick the cases with a fork before baking.

After I'd rolled out the pastry I used my trusted tamper to ease the cases into the tin for an even shape.

If you don't want to make your own pastry cases you don't have to - you can buy ready-made either individual or a 23cm/9 inch tart case.

It's quick and easy and well worth the effort!

Then there's the ice cream …