LEMON TART WITH MACERATED RASPBERRIES
FOR THE SWEET PASTRY (Pâte sucrée)
70g unsalted butter
60g icing sugar
Pinch of salt
1 whole egg
200g plain flour
- Place the cold diced butter into a bowl with the flour and rub together with your fingertips until it reaches a breadcrumb consistency.
- Sift the icing sugar and salt into the bowl and stir it in until evenly mixed.
- Beat the egg and stir into the flour mix.
- Knead the mix gently until it comes together into a ball.
- Wrap in cling film and leave to rest in the fridge for at least 2 hours or overnight.
- Roll the dough out to about 3mm thickness on a floured surface and line tartlet mould which has been greased and floured.
- Rest the tartlets in the fridge for 30 minutes.
- Fill the tartlets and cook in the oven at 180˚c for 20 minutes or until the pastry is cooked through.
- Remove the beans, turn out the tartlet cases and allow them to cool on a wire rack.
FOR THE TART
1 x 25cm cooked pastry case (in the mould)
375g caster sugar, plus extra for glazing
Juice of 9 lemons
300ml double cream
- Put the lemon juice and cream into a pot and bring it to the boil.
- Put the eggs and sugar into a large bowl and whisk lightly for 1 minute.
- Pour the hot cream into the eggs while whisking gently.
- Pour the lemon mix into the cooked pastry case and set it onto a large tray.
- Cook the tart in the oven at 130˚c for 20 – 30 minutes until the tart is almost set in the centre.
- Allow the tart to cool completely before removing it carefully from the mould.
FOR THE MACERATED RASPBERRIES
2 Punnet’s of fresh Raspberries
1 Vanilla pod
100g Castor Sugar
50ml Raspberry Liqueur
1 Juice of Lime
- Boil the water and sugar in a saucepan to make a syrup, leave to cool.
- Place one punnet of raspberries in a food processor, puree then strain to remove the seeds.
- Heat a saucepan. When hot add the punnet of raspberries and sweat slightly.
- Add a vanilla bean split and scraped, some sugar syrup, raspberry coulis and a dash of raspberry liquor.
- Heat for 1-2 mins and remove from heat.
- Add a whole lime juiced and leave to cool.
- Cut the tart into desired portions and sprinkle an even layer of sugar on top of each.
- Use a blowtorch on a medium heat to caramelise the sugar evenly. Allow to cool for 2 or 3 minutes.
- Place on a plate with the macerated raspberries.