Lemon and raspberry tart

Lemon and raspberry tart
Lemon and raspberry tart Photo: Marina Oliphant

A variation on a lemon tart made by adding a small amount of strained, sweetened raspberry coulis made from frozen fruit.


Shortcrust pastry

180g unsalted butter

240g plain flour

pinch salt

3 tbsp water


3 large lemons

6 eggs

1 1/4 cups castor sugar

200ml cream

1/2 cup strained raspberry puree

icing sugar


Shortcrust pastry

Remove butter from refrigerator 30 minutes before making pastry.

Sieve flour and salt on to workbench. Chop butter into smallish pieces and toss lightly in flour. Lightly rub to combine partly. Make a well in the centre and pour in water. Using a pastry scraper, work paste to a rough heap of buttery lumps of dough. Using the heel of your hand, quickly smear pastry away from you across the workbench. It will combine lightly.

Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in clingwrap and refrigerate for 25-30 minutes. Dust generously with flour when rolling out.


Line a 24cm, loose-bottomed, deep flan tin with pastry, then bake blind at 200C for 20 minutes. Reset oven to 160C.

Zest and juice lemons. Combine eggs and sugar until well amalgamated, then add zest and juice and stir well. Add cream and raspberry puree and mix well again. Pour into just-baked pastry case and bake for 30-40 minutes until almost set. Cool in tin for at least 30 minutes before serving. Serve dusted with icing sugar and with thick cream.