Strawberry and mascarpone tart

200g digestive biscuits, crushed
75g unsalted butter, melted

for the filling
1 x 500g pack good-quality light mascarpone
1/2 tsp vanilla extract
250g strawberries, hulled and halved
100g blueberries
2 tbsp good-quality redcurrant jelly

Mix together the biscuits and butter, then press into a 34cm x 12xm rectangular tart tin, pushing the biscuits well up the sides. Place in the fridge to chill for 1 hour.

Mix the marscapone and vanilla together and pour into the biscuit-lined tin, spreading with the back of a spoon. Place the halved strawberries on top of the mascarpone filling and scatter over the blueberries. Place the redcurrant jelly in a small saucepan, warm through gently and stir until thoroughly dissolved.

Drizzle the jelly over the berries and serve.