Lemon and Raspberry Tart

This is a lovely sharp lemon tart, very yummy and very moreish.

To make the sweet shortcrust pastry, use this recipe.

Ingredients for lemon filling

4 Egg yolks and 1 whole egg

150g Caster Sugar

Grated zest and the juice of 4 lemons

150ml Double Cream

Making your pastry case

It’s always best to use your sweet shortcrust pastry once it has been in the fridge for about an hour, it will make it easier to roll and place into your tin.

Lightly grease a loose bottomed pastry tin. Roll out your pastry on a floured surface and place into the tin.

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Trim around the edges so that the pastry is parallel to the top of the pastry tin. Get a fork and prick the pastry base – this will stop the pastry from rising when you are blind baking.

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Place some greaseproof paper and some baking beans in the base and bake in the oven at 190°C/ 370°F/Gas Mark 5  for 25 minutes. Then remove the greaseproof paper and baking beans and return to the oven for a further 5-10 minutes or until the base is a lovely light golden brown colour – you don’t want any soggy bottoms so make sure the base it cooked through.

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Method for the lemon filling

Whilst you are blind baking the pastry case, you can begin to make your lemon filling.

I got the recipe for the lemon filling from the Good Housekeeping Favourite Puddings, Desserts and Cakes book. A fab recipe book that I can just see myself baking through.

Using two bowls, separate the egg yolks from the whites. In the bowl containing the yolks, add in the one whole egg. Then add in the caster sugar and beat together until combined. Need something to do with the egg whites? Why not bake some meringues.

Zest 4 lemons, and then juice them. A top tip for juicing lemons, is to pop them (once you have zested them) into the microwave for 10 seconds. Warming them up slightly will get you more juice from the lemons – fact!

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Add the lemon zest and juice to the eggs and then add in your cream. Stir and combine the mixture.

Once your pasty case has cooked fully, reduce your oven temperature to 170°C/330°F/Gas Mark 3. Then carefully ladle in the lemon filling, and bake for 30 minutes. You will know when it’s ready when you gently touch the middle of the tart and the filling bounces back up.

Once cooled, you can decorate it however you wish. You can simply just give it a light dusting of icing sugar, or as I did,  put loads of fresh Raspberries on top – scrummy!

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Serve on its own, or be a devil, and enjoy with some lovely vanilla ice cream. With all those fresh raspberries and luscious lemons, surely this is good for you right? Enjoy!

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