400g strawberries, hulled and sliced

a 300g punnet raspberries
200g plain (all-purpose) flour
1 tablespoon icing sugar
100g cold butter, chopped
1 egg
½ teaspoon vanilla extract

2 tubs (600gr total)  mascarpone cheese
50g icing sugar
½ teaspoon vanilla extract
zest and juice of 1 lime
200ml cream whipped to gentle peaks

Place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and vanilla and process in short bursts until the pastry just comes together. Add a few tbsp of ice cold water if needed. Turn out onto a lightly floured surface and flatten the pastry, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C .

Roll out the pastry on a lightly floured surface until 3mm (f in) thick. Line a 24cm (9in) round fluted tart tin or 6 mini tins with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 5-8 minutes or until golden. Bake for 10 and 3 minutes approx if using the small tin sizes. Set aside to cool.

Place the mascarpone, lime juice, zest and vanilla in a bowl and beat to combine and loosen the mascarpone.
Fold in the cream and spoon into the tart shell and smooth the top. Arrange the strawberries and raspberries on the tart and serve with a small spoon of whipped cream if you wish.