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Lemon and raspberry tarts

Recipe from: 12/1/2000 12:00:00 AM

Ingredients 13
Servings 8
Time 35 min + chilling ti


  • 250
    cake flour
  • 40
    castor sugar
  • 180
    cold butter, cubed
  • 1
    large egg yolk
  • 185
  • 4
    large eggs
  • 3
    large egg yolks
  • 250
    fresh lemon juice
  • 160
  • 250
    fresh cream
  • 250
    fresh raspberries


15 min
PASTRY Preheat oven to 220 ºC. Mix flour, sugar and butter together with your fingertips until mixture resembles coarse breadcrumbs. Add egg yolk and mix to form a stiff dough. If the mixture is too dry, add a little cold water. Cover and refrigerate for 30 minutes. Roll dough out on to a floured surface, cut out circles and use to line 8 small tart tins or 1 large one. Bake blind in the oven for 5 minutes, then reduce temperature to 190 ºC and bake for a further 10 minutes, or until pastry is crisp. Cool. FILLING Whisk sugar, eggs and yolks until light. Heat lemon juice and butter together in a saucepan until simmering. Gradually add hot lemon mixture to egg mixture, beating continuously until well mixed. Transfer mixture to a glass bowl and set over a saucepan of simmering water. Using a hand whisk, whisk until thickened, about 5 minutes. Chill. Whip cream until soft peaks form and then fold into the lemon mixture. Using a liquidiser, purée the berries until smooth. Spoon lemon mixture into the pastry cases. Top with a little berry mixture and use a knife to gently swirl the mixtures together. Refrigerate until ready to serve. Makes 8 small tarts.

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