Very Berry Lemon Tart

  • 1 8inch sweet pastry case(I buy mine from waitrose due to a total failure to handle sweet pastry)
  • 2 whole eggs
  • 85gm caster sugar
  • 65ml single cream
  • 40ml lemon juice
  • 40ml lime juice
  • 1 punnet of blackberries or any other fruit you fancy to decorate.
  • For Raspberry sauce to serve
  • 1 punnet rasps
  • sugar to taste
  • I sometimes grate the lime rind and add to filling

Preheat the oven to 160c. Place the eggs and sugar in a bowl and beat to mix. Add the cream and juices and beat to combine. Pour into pastry shell and bake for 30 minutes.
Allow to cool and decorate with the blackberries

To make the raspberry sauce just liquidise the rasps with some sugar and rub the puree through a seive to remove seeds. Now would be a good time to add a little liqueur if you fancy, perhaps framboise or cointreau.

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