LEMON AND RASPBERRY TART

(Serves 4)

Ingredients
9 whole eggs
300 g icing sugar
200 ml lemon juice
200 ml raspberry pulp
Zest of 3 lemons
380 ml cream
3 drops vanilla extract
2 egg yolks mixed with 10 ml of water
1 portion of sweet short crust pastry

Method
Pre-heat oven to 180°C. Roll chilled pastry very thinly and place into a greased and floured 29 cm tart flan and lightly press into sides.
Line pastry with a sheet of baking paper and fill with rock salt and blind bake in oven for approximately 30 minutes until the pastry turns golden brown. Once cooked, remove the rock salt and baking paper. Patch the edges of the tart with left over pastry and glaze with egg/water mixture.
Whilst pastry is in the oven combine zest, lemon juice, raspberry pulp, vanilla and sifted icing sugar in a bowl.
Start lightly whipping the cream, slowly adding whole eggs, egg yolks and finally the lemon
and raspberry mixture until combined and no visible egg yolk fragments remain on top.
Pour the cream into a double boiler and heat until just warm.
When warm pour mixture into flan and cook tart at 130°C until there’s a slight wobble.

Serve with pettavel evening star late harvest riesling