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1
To prepare the pastry, place the flour on the work top, fold in the sugar and add in the small dice of butter.
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2
Work in the butter to a crumble stage then add in the beaten egg and work it till the pastry is just holding together, wrap it in a plastic bag and let it rest in the fridge for 1 hour.
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3
Roll out the pastry to a thickness of 3-4mm, line the cake tin, cut off any excess and leave to rest for another hour, then lay some greaseproof paper on to the pastry and fill with some old dry beans and blind bake the pastry on 180C/gas 4 for 35-40 min or possibly till bakes to a light brown colour.
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4
Remove the beans and paper, mix all the ingredients for the filling and pour it into the pastry base, put back into the oven and bake at 120C/gas 2 till the lemon mix has firmed up without taking colour.
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5
Cold well before cutting into portions.
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6
For the raspberry coulis bring the raspberries and sugar to the boil then pass through a fine sieve and cold.
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7
Water can be added if the coulis is too thick.
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8
To caramelise the lemon tart sprinkle some brown sugar proportionately on each piece and burn the sugar carefully with a blow torch.
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9
Please note which the caramelising process can only be done shortly before serving, otherwise the sugar will go soft again.
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10
To serve, place the piece of tart on a plate with 1-2 Tbsp.
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11
of raspberry coulis next to it.
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12
Put a drop of double cream in the centre of the coulis and swirl with a cocktail stick to achieve an abstract motif and dust some icing sugar on to the plate rim.
