Lemon & Raspberry Tart
You will need:
- 5 eggs
- 140g caster sugar
- 150ml Double Cream
- 3 Lemons (To Make: 100ml juice & 2 tbsp zest)
- 1 or 2 packs of Raspberries
- 1 quantity of pastry
- Heat oven to 160C/140C fan/Gas 3
- Beat all the ingredients, except for the zest and raspberries, together.
- Sieve the mixture, and then stir in the zest and raspberries.
- Pour the fruity mixture into your pre-baked pastry shell and bake again for 30-35 minutes until just set. The top of the tart will feel springy and moist to the touch.
- Leave to cool, then remove the tart from the tin and serve chilled. Once chilled, dust with icing sugar and serve!
- Without the raspberries this makes a delicious lemon tart, which is ideally served with warm dark chocolate sauce. As it is, with the raspberries – it is best served with single cream!