Raspberry and lemon tarts are one of my all-time standbys as I always have frozen berries on hand. The raspberries, of course, can be replaced with other berries. If it’s easier, make one large tart, and always serve with a bowl of whipped cream.
Pastry
| 1 ½ cups | Flour |
| ¼ cup | Sugar |
| 80 g | Butter, cut in cubes |
| 1 | Egg |
Filling
| 2 | Eggs |
| ¼ cup | Sugar |
| 1 | Lemon, zest and juice (Main) |
| 1 cup | Cream |
| 1 cup | Frozen raspberries (Main) |
Directions
- Preheat oven to 180C.
- Place flour, sugar and butter in a food processor and blitz until it becomes fine crumbs. Add egg and blitz to form dough. Line 6 x 8cm tart tins with dough. Bake blind for 15 minutes.
- Gently whisk together eggs, sugar, lemon and cream. Sprinkle raspberries into bottom of the tart tins. Gently pour filling into tins. Bake for 15-20 minutes until filling is just set.
tip
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