Lemon Tart With White Chocolate Curls And Raspberry Dust

1. 1

   Roll out pastry and use it to line a 9-inch tart pan with removable bottom. Prick all over, then refrigerate for 30 mins.

2. 2

   Preheat the oven to 400u00b0F. Heat a baking pan in the center of the oven. Line pastry with foil and fill with pie weights. Bake on heated pan for 12-15 mins, until rim is lightly golden. Remove from oven on the pan. Remove foil and pie weights.

3. 3

   Process the creme fraiche and powdered sugar in a food processor until combined. Add the lemon peel. With the machine running, add the eggs one at a time, processing until they are just combined; scrape down the sides of the bowl if necessary. Add the lemon juice and process until combined.

4. 4

   Pour mixture into tart crust, then carefully transfer to oven on the baking pan. Bake for 15 mins.

5. 5

   Lower the oven temperature to 325u00b0F and bake for 15 mins, or until set and lightly golden. Cool in the tart pan on a wire rack. Remove tart from pan and cool completely.

6. 6

   Before serving, lightly whip cream and spread over top of tart. Dust with raspberry powder and decorate with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.