• 250g mascarpone cheese
  • 50ml coconut cream
  • 2 teaspoons grated lemon rind
  • 100g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 350g small strawberries
  • 8 pre-cooked 8cm sweet tart shells*
  • Step 1 Whisk together the mascarpone, coconut cream, lemon rind and 30g sugar. Refrigerate until needed.
  • Step 2 Place remaining sugar in a saucepan with 1/2 cup (125ml) water and vanilla pod and seeds. Bring to the boil, stirring, then simmer over low heat for 5 minutes until reduced by half. Allow to cool completely, then pour over strawberries.
  • Step 3 To serve, fill the tart shells with the coconut cream mixture, top with a few glazed strawberries and drizzle with a little of the syrup.