Citrus tart with fresh raspberries

Pastry

125 g	Butter
125 g	Icing sugar
250 g	Flour
2	Eggs

Filling and topping

300 g	Caster sugar
5	Lemons, zest and juice
11	Eggs
400 ml	Cream
250 g	Raspberries (Main)

Directions

1. For the filling, mix egg, sugar, zest and juice together. Add cream. Leave for 4 hours and pass through strainer to remove zest.
2. Prepare the pastry by creaming butter and sugar. Add eggs and flour. Remove from the bowl and put (covered) in the fridge to firm.
3. Roll on a floured surface, line a 24cm lose bottom flan tin and bake blind at 150C until golden. Remove baking beans and replace in the oven for a further 2 to 3 minutes.
4. Pour in the lemon cream to the top and bake at 120C for 40 minutes or until set (remember the tart will continue to cook when removed from the oven).
5. Scatter raspberries over the top of the tart and serve.