Lemon tart with lemon passion fruit curd by Mary Berry


Another lovely tart with a crisp sweet pastry case and a sharp lemon filling.


For the pâte sucrée
175g (6oz) plain flour, plus extra for dusting
75g (3oz) butter, softened
75g (3oz) caster sugar
3 large egg yolks

For the filling
5 large eggs
225g (8oz) caster sugar
125ml (4fl oz) pouring double cream
3 large lemons

To finish
6 tablespoons lemon curd
2 passion fruits

First make the pâte sucrée (sweet pastry). Measure the flour and butter into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the egg yolks. Mix until the ingredients come together to form a firm dough. Roll out the pastry on a lightly floured work surface and use to line a 23cm (9in) loose-bottomed flan tin. Prick the pastry all over with a fork. Chill in the fridge for 30 minutes.

Preheat the oven to 200°C/Fan 180°C/Gas 6.

Line the flan tin with non-stick baking paper and baking beans. Bake blind in the preheated oven for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden and crisp.

Reduce the oven temperature to 160°C/Fan 140°C/Gas 2.

To make the filling, mix the eggs, sugar and cream together in a large bowl. Zest the lemons and add to the mixture. Squeeze the juice from the lemons and add 150ml (¼ pint) to the bowl.

Pour the mixture into the tin and carefully slide back into the oven. Bake for about 30–35 minutes until the filling is set, but with a slight wobble. Leave to cool.

Meanwhile, mix the lemon curd and passion fruit pulp together in a bowl. Serve alongside the tart, or drizzle over the top.

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£28, BBC Books

Banoffee Pie by Mary Berry


The combination of toffee, bananas and cream makes this one of the most popular desserts around. Make sure you use a non-stick pan for the toffee and watch it very closely as you are making it, as it can burn easily.



For the base
175g (6oz) digestive biscuits
65g (2½oz) butter

For the toffee filling
115g (4oz) butter
115g (4oz) light muscovado sugar
2 x 397g cans full-fat condensed milk

For the topping
3 bananas, sliced
a little fresh lemon juice
300ml (½ pint) double cream
a little grated Belgian milk or dark chocolate, for sprinkling

You will need a 23cm (9in) deep loose-bottomed fluted flan tin.

To make the base, put the biscuits into a polythene bag and crush them to crumbs with a rolling pin. Melt the butter in a small pan, remove from the heat and stir in the crushed biscuits. Mix well.

Spread the mixture over the base and sides of the flan tin. Press the mixture with the back of a metal spoon.

To make the toffee filling, measure the butter and sugar into a large non-stick pan. Heat gently until the butter has melted and the sugar has dissolved. Add the condensed milk and stir continuously and evenly with a flat-ended wooden spoon for about 5 minutes, or until the mixture is thick and has turned a golden toffee colour – take care, as it burns easily. Turn it into the prepared crumb crust and leave to cool and set.

To make the topping, toss the bananas in lemon juice and arrange the slices over the toffee in a neat layer. Lightly whip the double cream until it forms soft peaks and spread evenly over the bananas. Sprinkle the whole pie with grated chocolate.

Remove the ring and transfer to a flat plate.

Serve well chilled.


Most condensed milk cans now have ring pulls, so the old method of simmering the can in a pan of water for 4 hours to caramelise the condensed milk is not advised.

Cook more from this book
Lemon tart with lemon passion fruit curd by Mary Berry
Large All-In-One Victoria Sandwich by Mary Berry

Read the review
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Buy this book: Mary Berry’s Baking Bible
£28, BBC Books

Large All-In-One Victoria Sandwich by Mary Berry


This must be the best known and loved of all family cakes. The all-in-one method takes away the hassle of creaming, and ensures success every time. Baking spreads give an excellent result, but the cake won’t keep as long.


225g (8oz) baking spread, straight from the fridge
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
1 level teaspoon baking powder

For the filling and topping
about 4 tablespoons strawberry jam
150ml (5fl oz) pouring double cream, whipped
a little caster sugar, for sprinkling

Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease two deep 20cm (8in) loose-bottomed sandwich tins and line the base of each with non-stick baking paper.

Measure all the cake ingredients into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour. The time will vary depending on the efficiency of the mixer. Divide the mixture evenly between the tins and level the surfaces.

Bake in the preheated oven for about 25 minutes, or until well risen, golden and the cakes are shrinking away from the sides of the tin. Leave to cool in the tins for a few minutes then turn out, peel off the baking paper and finish cooling on a wire rack.

When completely cold, sandwich the cakes together with the jam and whipped cream. Sprinkle with caster sugar to serve.


Here are the ingredients and baking times for smaller cakes so that you don’t have to calculate the quantities. Follow the instructions for the Large All-in-one Victoria Sandwich.

For an 18cm (7in) Victoria Sandwich, use 175g (6oz) baking spread, 175g (6oz) caster sugar, 3 large eggs, 175g (6oz) self-raising flour and ¾ teaspoon baking powder. Bake in two 18cm (7in) greased and lined sandwich tins for about 25 minutes.

For a 15cm (6in) Victoria Sandwich, use 115g (4oz) baking spread, 115g (4oz) caster sugar, 2 large eggs, 115g (4oz) self-raising flour and ½ teaspoon baking powder. Bake in two 15cm (6in) greased and lined sandwich tins for about 20 minutes.

Cook more from this book
Lemon tart with lemon passion fruit curd by Mary Berry
Banoffee Pie by Mary Berry

Read the review
Coming soon

Buy this book: Mary Berry’s Baking Bible
£28, BBC Books