Luscious Lemon Tart With Caramelised Raspberries
- Shortcrust Pastry:
- 8oz plain flour
- 5oz butter, cubed
- 1 oz sugar
- 2 egg yolks
- Filling:
- 14oz sugar
- Juice of 5 lemons
- Zest of 4 lemons
- 8 medium sized eggs
- 12fl oz whipping cream , whipped
- For the caramelised raspberries
- 8oz sugar
- 4 tablespoons water
- 15 raspberries
- Confectionary sugar to dust
- For pastry:
- Sieve flour into bowl & rub in butter until mixture resembles breadcrumbs. Stir in sugar, then add egg yolks. Wrap in cling wrap and leave in fridge for 30 mins. Roll out onto lightly floured board and use to line a 11 inch loose bottomed tart/flan tin. Cover pastry with greaseproof paper and fill with baking beans. Bake in oven 350F for 20 mins. Remove beans and paper and return to oven for 5 mins.
- Leave to cool.
- For filling:
- Mix sugar & lemon juice in a bowl , then stir until sugar has dissolved. Add zest, whisk in eggs & stir in cream. Leave in fridge overnight. Then stir. Pour filling into baked pastry and cook in 275F for 1 hour. Remove & leave to cool.
- To make Caramel:
- Put sugar & water in a saucepan & heat gently until sugar has dissolved. Increase heat & boil until a light color is achieved. Dip raspberries in one at a time, holding them on a fork. Place on an oiled baking sheet to cool.
- To serve:
- Dust tart with confectionary sugar, then decorate it with the caramelised raspberries.
shortcrust pastry, flour, butter, sugar, egg yolks, filling, sugar, lemons, lemons, eggs, whipping cream, caramelised raspberries, sugar, water, raspberries, confectionary
Taken from www.epicurious.com/recipes/member/views/luscious-lemon-tart-with-caramelised-raspberries-1210890 (may not work)