Lemon Tart

1. Whisk the eggs, sugar, passion fruit juice & lemon juice.
2. Whisk in the goats curd, cream & add the zest of 1 grated lemon.
3. Line a flan ring and blind bake for 15 mins.
4. Brush with the yolk of one egg & bake for 3 minutes to seal the base.
5. Pour curd mix into shell and bake at 160°C for 20 – 25 minutes.
6. Allow to cool and serve with crème fraiche & fresh raspberries.

Sweet shortcrust pastry

1. Blend butter, Flour and Icing sugar in food processor until it looks like bread crumbs.
2. Add the eggs, and knead until it becomes dough like – don’t over work it.
3. Wrap in glad-wrap and chill for at least 1hour.
4. Roll out pastry and line a flan shell that has been sprayed with oil.
5. Freeze until completely frozen (at least a couple of hours).
6. Bake at 180 degrees Celsius, until light brown.
7. Remove from oven and brush inside of flan shell lightly with egg yolk.
8. Bake a further 2-3 minutes and take out of the oven.
9. Turn oven down to 160 degrees Celsius.