Name: Lemon tart with white chocolate curls and raspberry dust
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 200 gram ready-made sweet shortcrust pastry; 300 gram crème fraîche; 1/2 cup (70g) icing sugar; finely grated zest of 2 lemons; 3 medium free-range eggs (size 6), at room temperature; 1/4 cup strained lemon juice; 3/4 cup cream, to top; freeze-dried raspberry powder, to decorate; white chocolate, grated or melted and rolled into scrolls, to decorate

Ingredients

200 gram ready-made sweet shortcrust pastry

300 gram crème fraîche

1/2 cup (70g) icing sugar

finely grated zest of 2 lemons

3 medium free-range eggs (size 6), at room temperature

1/4 cup strained lemon juice

3/4 cup cream, to top

freeze-dried raspberry powder, to decorate

white chocolate, grated or melted and rolled into scrolls, to decorate

Method

1.Preheat oven to 200°C. Heat a baking tray on a rack in the middle of the oven.

2.Roll out pastry and use it to line a 23cm loose-bottomed flan ring. Prick the base of the pastry, then chill. Line pastry with tinfoil and fill with baking beans. Transfer flan to the heated tray and bake for 12-15 minutes, until the rim of the pastry is lightly golden. Remove from oven on the tray.

3.In a food processor, whiz the crème fraîche and icing sugar together, then add lemon zest. With the machine running, drop in the eggs one at a time, processing just until they are amalgamated; scrape down the sides of the bowl if necessary. Whiz in the lemon juice.

4.Pour mixture into pastry case, then carefully (because it is liquid) transfer to oven on the tray and bake for 15 minutes.

5.Lower the heat to 170°C and bake for a further 15 minutes, or until the custard is set and lightly golden. Cool in the flan ring on a wire rack, then remove flan ring and base and leave to cool completely.

6.Before serving, lightly whip cream and spread over top of tart. Dust with raspberry powder and decorate with chocolate flakes or scrolls.

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