METHOD:

1. 1. Place the cold diced butter into a bowl with the flour and rub together with your fingertips until it reaches a breadcrumb consistency.
   2. Sift the icing sugar and salt into the bowl and stir it in until evenly mixed.
   3. Beat the egg and stir into the flour mix.
   4. Knead the mix gently until it comes together into a ball.
   5. Wrap in cling film and leave to rest in the fridge for at least 2 hours or overnight.
   6. Roll the dough out to about 3mm thickness on a floured surface and line tartlet mould which has been greased and floured.
   7. Rest the tartlets in the fridge for 30 minutes.
   8. Fill the tartlets and cook in the oven at 180˚c for 20 minutes or until the pastry is cooked through.
   9. Remove the beans, turn out the tartlet cases and allow them to cool on a wire rack.

METHOD:

1. 1. Put the lemon juice and cream into a pot and bring it to the boil.
   2. Put the eggs and sugar into a large bowl and whisk lightly for 1 minute.
   3. Pour the hot cream into the eggs while whisking gently.
   4. Pour the lemon mix into the cooked pastry case and set it onto a large tray.
   5. Cook the tart in the oven at 130˚c for 20 – 30 minutes until the tart is almost set in the centre.
   6. Allow the tart to cool completely before removing it carefully from the mould.

INGREDIENTS:

2 Punnet’s of fresh Raspberries

1 Vanilla pod

100ml Water

100g Castor Sugar

50ml Raspberry Liqueur

1 Juice of Lime

METHOD:

1. Boil the water and sugar in a saucepan to make a syrup, leave to cool.
2. Place one punnet of raspberries in a food processor, puree then strain to remove the seeds.
3. Heat a saucepan.  When hot add the punnet of raspberries and sweat slightly.
4. Add a vanilla bean split and scraped, some sugar syrup, raspberry coulis and a dash of raspberry liquor.
5. Heat for 1-2 mins and remove from heat.
6. Add a whole lime juiced and leave to cool.