Instructions
- 1. Pre-heat the oven to 180°C/350°F
- 2. Prepare the lemon curd by whisking the egg yolks, eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- 3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- 4. Pour into a pre-baked tart shell.
- 5. Bake for 6 minutes.
- 6. Whilst the tart is baking, prepare the raspberry Chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- 7. Leave the tart to cool before dusting with icing sugar.
- 8. Serve with the raspberry Chantilly, fresh raspberries and mint for garnish.
- 9. Enjoy!
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