Lemon Tart With Raspberries

1. 1

   To make the pastry, combine the flour and butter together then mix in the egg and 1/2 cup sugar. Wrap the pastry in plastic wrap and chill for 1 hour.

2. 2

   Preheat the oven to 400u00b0F. Grease eight 5 inch tart pans pans with butter. Roll out the dough on a lightly floured work surface until it is about 1/8 inch thick. Cut out eight 6 inch circles from the pastry and lay them inside the pans. Re-roll as necessary then prick the bases with a fork. Bake for 12-15 mins until golden. Set aside to cool.

3. 3

   Grate the zest from one lemon. Slice 8 thin wheels from the second lemon and trim the pith from them. Squeeze the juice from the remaining lemon.

4. 4

   Place the lemon juice in a measuring jug and make it up to 2/3 cup with water and tip into a saucepan. Add 1 tsp lemon zest and 1/2 cup sugar and bring to a boil, stirring.

5. 5

   Mix the cornstarch with 2 tbsp water until smooth. Mix this into the hot lemon juice. Bring to a boil, stirring, then remove from the heat.

6. 6

   Whip the cream until smooth and gradually mix into the lemon juice. Spoon the lemon cream into the tart cases and decorate with sliced lemon, raspberries and basil leaves. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.