Short Crust Dough:
Cream the butter and sugar together
Add the salt and mix
Pour in the egg yolks and mix
Scrape down the sides
Add in the sifted flour and mix slowly until combined
Place into plastic wrap and place in the fridge for 30 minutes minimum
Grease a flan tin with butter.
On a lightly floured surface roll out the pastry to 3 – 4 mm thick
Place the flan tin on a baking tray and line with the pastry
Push gently into the corners, and roll a rolling pin over the top to even the pastry with the top of the tart (it just neatens the presentation, by cutting off any off cuts)
Rest in the fridge for 10 minutes
Line with greaseproof and fill with rice (or baking beans) and bake in a hot oven (180 degrees Celsius) for about 15 – 20 minutes or until starting to go golden around the edges.Take out of the oven and remove the greaseproof and baking beans.
Brush the tart with egg mix and cook until golden (this helps to seal any cracks and to give it a hard glaze so that the tart mix doesn’t seep through the pastry).
Take out when golden, and pour in the tart mix.
Lemon Tart Mix:
Melt the butter
Cream the eggs and sugar
Add the lemon juice and zest and whisk
Take 1/3 of the mixture out and place it into a bowl
Add the melted butter into the 1/3 (Just like a Hollandaise)
Then add the 1/3 back into the original mix whisking again
Rest a couple of minutes and pour into a warm tart case
Bake at 140-150 C for approx 20 min or until slightly wobbly
Let to cool on bench (Do not put in fridge as the pastry will go soggy)
Dust with icing sugar and serve with the rasberry compote and creme fraiche
Raspberry & Lemon Thyme Compote:
Puree half the raspberries with the sugar and lemon thyme
Add in the rest of the raspberries and place into a serving dish.
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