Plum and Galbani Mascarpone Tart

Preheat the oven to 180°C.

Roll out the pastry to fit a 22cm loose-bottomed tart tin. Line the case with baking paper and fill with baking beans. Cook for 15 minutes, then remove the baking beans and place back in the oven for 5 minutes. Carefully remove from the oven and leave to cool.

Wash the lemons and squeeze the juice of one lemon over the plums in a baking dish. Dust generously with icing sugar and bake for 15 minutes until tender. Remove from the oven and leave to cool.

Cut the vanilla pod in half using a sharp knife and scoop out the tiny black seeds and place in a large bowl. Finely grate the second lemon and add to the bowl with the Galbani Mascarpone and icing sugar. Whisk until you get a smooth creamy consistency.

Spoon the mixture into the pastry case and arrange the plums on top. Dust with icing sugar before serving.