Lemon Tart With White Chocolate Curls And Raspberry Dust

• 1 None refrigerated pie crust
• 1 1/4 cups creme fraiche
• 1/2 cup powdered sugar
• 2 None lemons, peel finely grated
• 3 None eggs
• 3/4 cup heavy cream
• None None Freeze-dried raspberry powder, to decorate
• None None White chocolate, shaved into curls, to decorate

1. Roll out pastry and use it to line a 9-inch tart pan with removable bottom. Prick all over, then refrigerate for 30 mins.
2. Preheat the oven to 400u0b0F. Heat a baking pan in the center of the oven. Line pastry with foil and fill with pie weights. Bake on heated pan for 12-15 mins, until rim is lightly golden. Remove from oven on the pan. Remove foil and pie weights.
3. Process the creme fraiche and powdered sugar in a food processor until combined. Add the lemon peel. With the machine running, add the eggs one at a time, processing until they are just combined; scrape down the sides of the bowl if necessary. Add the lemon juice and process until combined.
4. Pour mixture into tart crust, then carefully transfer to oven on the baking pan. Bake for 15 mins.
5. Lower the oven temperature to 325u0b0F and bake for 15 mins, or until set and lightly golden. Cool in the tart pan on a wire rack. Remove tart from pan and cool completely.
6. Before serving, lightly whip cream and spread over top of tart. Dust with raspberry powder and decorate with chocolate curls.

crust, crueme fraueeche, powdered sugar, lemons, eggs, heavy cream, raspberry powder, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/32667 (may not work)