The creaminess balances the tartness of this delicious tart.


  • Eggwash, to brush

  • 500g caster sugar

  • 7 eggs

  • 400ml lemon juice

  • 500g unsalted butter, chopped

  • 3 titanium gelatine leaves, softened in cold water for 5 minutes

  • 300ml crème fraiche

  • 200ml double cream

  • 20g icing sugar, sifted

  • Crushed freeze-dried raspberries and edible flowers, to serve

  • Lemon thyme pastry

  • 300g plain flour

  • 90g pure icing sugar, sieved

  • 180g cold unsalted butter, cubed

  • 1 egg, chilled and whisked

  • 1 1/2 tbsp lemon thyme leaves

  • Finely grated rind of 1 lemon


  • 1.

    For lemon thyme pastry, combine flour, sugar and a pinch of salt together in a food processor and process to combine. Add butter and pulse until rough crumbs form. Add egg, lemon thyme and lemon rind, and pulse to combine. Turn pastry out onto a work surface and bring together lightly with the heel of your hand. Very lightly knead to form asmooth dough. Flatten into a disc, wrap in cling film and refrigerate to rest (2 hours). Remove pastry from the fridge for 20 minutes to take the chill off. Lightly dust work surface and a rolling pin with flour then roll out dough to 3-4 mm thick.

  • 2.

    Line a 25cm x 5cm tart tin with pastry, gently press into tin, trim excess pastry and lightly dock the base of the pastry with a fork. Place tart in the freezer for 20 minutes to firm.

  • 3.

    Preheat oven to 190C. Line tart with aluminium foil or baking paper, ensuring to press firmly against sides. Completely fill with rice or pastryweights to ensure the pastry doesn’t shrink too much during blind

  • 4.

    Baking. Blind bake for 30-35 minutes or until edges begin to colour.  Reduce oven to 150C, remove pastry weights, and continue to bake until pastry is evenly golden and base sounds hollow when tapped (20-30 minutes). Lightly brush egg wash over base to seal any holes, then return to the oven for 5 minutes to set. Transfer to a cake rack and let cool completely in the tin.

  • 5.

    For lemon curd, whisk sugar and eggs in a large bowl until well combined, then whisk in lemon juice. Place bowl over the large pot of simmering water, add butter to bowl and then whisk occasionally until thickened (10-12 minutes). Remove from the heat, add gelatine. Strain into another bowl and whisk occasionally until mixture cools to room temperature, about 1 – 1 1/2 hours.

  • 6.

    Pour lemon curd into tart shell then refrigerate to set overnight (you may have a little excess depending on how much the pastry shrank during blind baking pastry).

  • 7.

    To serve, whisk creams and sugar together in an electric mixer to firm peaks, spoon onto tart, top with crushed freeze-dried raspberries and edible flowers.

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