Lemon Tart

Short Crust Dough

1. Cream the butter and sugar together
2. Add the salt and mix
3. Pour in the egg yolks and mix
4. Scrape down the sides
5. Add in the sifted flour and mix slowly until combined
6. Place into plastic wrap and place in the fridge for 30 minutes minimum
7. Grease a flan tin with butter.
8. On a lightly floured surface roll out the pastry to 3 – 4 mm thick
9. Place the flan tin on a baking tray and line with the pastry
10. 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)
11. Rest in the fridge for 10 minutes
12. 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.
13. 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).
14. Take out when golden, and pour in the tart mix.

Lemon Tart Mix

1. Melt the butter
2. Cream the eggs and sugar
3. Add the lemon juice and zest and whisk
4. Take 1/3 of the mixture out and place it into a bowl
5. Add the melted butter into the 1/3 (Just like a Hollandaise)
6. Then add the 1/3 back into the original mix whisking again
7. Rest a couple of minutes and pour into a warm tart case
8. Bake at 140-150 C for approx 20 min or until slightly wobbly
9. Let to cool on bench (Do not put in fridge as the pastry will go soggy)
10. Dust with icing sugar and serve with the rasberry compote and creme fraiche

Raspberry & Lemon Thyme Compote

1. Puree half the raspberries with the sugar and lemon thyme
2. Add in the rest of the raspberries and place into a serving dish.