If you're full to the brim with currants, spices and all things Christmas then this might just be the refreshing pud you've been craving. Crisp sweet pastry encasing a soft velvety but sharp lemon mousse-like cream with raspberry conserve, topped with pops of fresh raspberry.
170g plain flour
1 egg yolk
40g caster sugar
130g caster sugar
100ml lemon juice
160ml double cream
2 large eggs
4 egg yolks
zest of 1 whole lemon.
4 tbsp raspberry conserve
slivers of lemon zest
First tackle the pastry, this is a sweet pastry with a very high butter contend which makes it super crisp, however it is tricky to handle, don't worry if it tears, just patch it up.
Place flour, sugar and butter cubes in a processor and pulse to breadcrumbs.
add yolk and pulse to a dough. form into a ball press flat into a disc and refrigerate for an hour.
preheat the oven to 180c
Roll out pastry on a well floured surface and line the bottom of the tin with parchment.
place pastry in the tin allowing it to flop over sides (we will trim these off after baking)
use a ball of dough to press into the corners and patch up as required.
Place pastry lined tin in the fridge for 20 mins to chill.
Line the tin with a piece of parchment and fill with baking beans or dried pulses and 'blind bake' for 15 minutes.
Remove baking beans and parchment and bake for a further 5 minutes. Now remove from the oven and allow to cool.
Reduce oven heat to 160c
On to the filling!
place all filling ingredients except cream in a bowl and whisk until frothy.
in a separate bowl whisk the cream to soft peaks.
now whisk both together and fill the tart case.
Bake the filled tart for 30 minutes, it should have a slight 'jiggle' when done.
Allow to cool thoroughly then using a serrated knife carefully trim the overhanging pastry to neaten the edges.
Top with raspberry conserve, fresh raspberries, fresh mint and slivers of lemon zest.
This really benefits from a night in the fridge, but can be eaten as soon as it's fully chilled.
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