Raspberry and lemon tarts

Name: Raspberry and lemon tarts
Yield: 6
Ingredients: 1 ½ cups Flour; ¼ cup Sugar; 80 g Butter, cut in cubes; 1 Egg; 2 Eggs; ¼ cup Sugar; 1 Lemon, zest and juice (Main); 1 cup Cream; 1 cup Frozen raspberries (Main)

for 6 people

Babiche Martens

Angela Casley

Food writer for Viva

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Raspberry and lemon tarts are one of my all-time standbys as I always have frozen berries on hand. The raspberries, of course, can be replaced with other berries. If it’s easier, make one large tart, and always serve with a bowl of whipped cream.

Pastry

1 ½ cups	Flour
¼ cup	Sugar
80 g	Butter, cut in cubes
1	Egg

Filling

2	Eggs
¼ cup	Sugar
1	Lemon, zest and juice (Main)
1 cup	Cream
1 cup	Frozen raspberries (Main)

Directions

Preheat oven to 180C.
Place flour, sugar and butter in a food processor and blitz until it becomes fine crumbs. Add egg and blitz to form dough. Line 6 x 8cm tart tins with dough. Bake blind for 15 minutes.
Gently whisk together eggs, sugar, lemon and cream. Sprinkle raspberries into bottom of the tart tins. Gently pour filling into tins. Bake for 15-20 minutes until filling is just set.