Ingredients
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
Preparation
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.
