Lemon tart with fresh berries
![Lemon Tart with Fresh Berries](https://fresh.co.nz/wp-content/uploads/2017/11/Lemon-Tart-with-Fresh-Berries--e1568779735864.jpg)
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.
Tried this recipe?Let us know how it was!