Lemon tart with fresh berries
With berry season nearly in full force, this lovely lemon tart pairs delicious strawberries and raspberries with the tang of lemon in an absolutely moreish dessert.
Ingredients
- 1 roll store bought sweet shortcrust pastry
- 5 eggs
- ⅔ cup caster sugar
- 150 ml cream
- Juice and zest of 3 lemons
- Icing sugar to dust
- Fresh mint leaves to garnish
- whipped cream to serve
- ½ cup each raspberries and strawberries to serve
Instructions
- Line a removable based tart tin with the pastry, pushing down into the corner and trimming the excess. Place in the fridge to chill for 30 minutes. Preheat the oven to 170°C fan bake.
- Once chilled, blind bake for 10 minutes then remove the paper/baking beans and bake for a further 15-20 minutes or until slightly golden.
- To make the filling, whisk together the eggs, sugar, cream, lemon juice and zest. Pour into the tart shell then bake for a further 30 minutes or until the tart filling has just set in the centre.
- Place in the fridge to set for 1 hour (or serve room temperature) then top with the fresh berries and a dusting of icing sugar.
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