This classic French lemon tart has a wonderfully crispy sweet base to balance out the tartness of the lemon juice.
In a bowl mix the cream, sugar, lemon zest and eggs. Pour the mixture into the pastry shell. Sprinkle some of the raspberries over the tarte.
Cook at 150c for around 30 minutes, until set.
When cold, decorate with fresh fruit and icing sugar. Serve with mascarpone, clotted cream or double cream...or alone.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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