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.
|1 ½ cups||Flour|
|80 g||Butter, cut in cubes|
|1||Lemon, zest and juice (Main)|
|1 cup||Frozen raspberries (Main)|
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- 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.
Check out Ray McVinnie's video on'How to make chocolate shards'