Name: Lemon and berry tart
Cook time: 50 min
Total time: 50 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 80.00 ml butter diced; 300.00 ml flour cake; 30.00 ml castor sugar; 50.00 g hazelnuts ground; 1.00 eggs yolk only; 1.00 eggs extra-large; 1.00 eggs yolk only; 90.00 ml castor sugar; 80.00 ml cream; 1.00 lemon juice only; lemon zest only; decoration GROUPING; 60.00 ml jam strawberry; 250.00 g raspberries fresh or frozen

Recipe Disclaimer

Tap for method

Ingredients (14)

PASTRY

80.00 ml	butter — diced
300.00 ml	flour — cake
30.00 ml	castor sugar
50.00 g	hazelnuts — ground
1.00	eggs — yolk only

FILLING

1.00	eggs — extra-large
1.00	eggs — yolk only
90.00 ml	castor sugar
80.00 ml	cream
1.00	lemon — juice only
	lemon — zest only
	decoration — GROUPING
60.00 ml	jam — strawberry
250.00 g	raspberries — fresh or frozen

Tap for ingredients

Method:

Preheat the oven to 200 ºC and spray a 24 cm round pie dish with non-stick spray.
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir the sugar, hazelnuts, egg yolk and about 20-25 ml (4-5 t) ice water into the mixture and mix to form a soft dough that is easy to roll out.
Knead until smooth, cover with plastic wrap and chill for 15 minutes.
On a floured surface roll out the dough into a thin circle and line the pie dish. Prick the base with a fork, line with wax paper and dried beans and bake for 10 minutes.
Remove the beans and bake for another 5 minutes. Remove the pie dish from the oven and reduce the oven temperature to 160 ºC.
Meanwhile, beat the egg, egg yolk and sugar until light and fluffy. Beat in the cream and add the lemon juice and rind, beating well. Pour into the baked pie crust and bake for 30-35 minutes until firm. Cool and return to the fridge until just before serving. Add 15 ml (1 T) water to the jam and heat slowly. Spread the mixture over the tart and arrange the berries on top.
Makes a medium tart.
Do not freeze