Chybucca and mascarpone tart with fruit, honey and nuts recipe 250g strawberries 200g raspberries Honey, to decorate 50g toasted hazelnuts, crushed Handful of mint sprigs, to garnish For the sweet pastry 225g plain flour 110g unsalted butter 80g icing sugar, sifted 1 large egg Preheat the oven to 180C/gas mark 4. Start with the pastry. In a large bowl breadcrumb the flour and butter, sift in the sugar and combine. Beat the egg and stir to combine. Wrap the pastry in clingfilm and refrigerate for 30 minutes. Meanwhile combine the mascarpone and goat's cheese and beat with a spatula. Sift in the sugar and stir. Remove all the green from the fruit and brush with kitchen paper to remove any dust and dirt. Take the pastry from the fridge and roll out to a 25cm disc. Grease and flour the flan tin. Lift the pastry with the rolling pin and gently lay in the case. Push down to the edges and line with baking beans. Bake for 20 minutes and check the colour of the edges - you want a biscuit brown. Once it reaches this point, remove the beans and egg wash then return it to the oven for five minutes. Allow the case to cool. Using a spatula fill the case with the mascarpone filling and decorate with the fruit. It should be generous, a large pile of fruit. Put the mint on top and drizzle honey all over. Sprinkle with the nuts and serve.