Lemon and raspberry tarts

Ideas
8 servings Prep: 35 mins, Cooking: 15 mins
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Fruit

By Food24 November 03 2009
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Ingredients (11)

PASTRY
250.00 g flour — cake
40.00 g castor sugar
180.00 g butter — cold, cubed
1.00 eggs — large, yolk only
FILLING
185.00 g sugar
4.00 eggs — large
3.00 eggs — large, yolk only
250.00 ml lemon juice — fresh
160.00 g butter
250.00 ml cream — fresh
250.00 ml raspberries
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Method:

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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