Red Berry Tart with Lemon Cream Recipe

150 g

25 g

30 g

90 g

5 ml

2

For the filling

200 g

45 ml

1

225 g

45 ml

Plain flour

Cornflour

Icing sugar

Butter

Vanilla Essence

Egg yolks, beaten

Cream cheese, softened

Lemon curd

Lemon, grated rind and juice

Mixed red berry fruits

Redcurrant jelly

Icing sugar, to taste

• Sift the flour, corn flour and icing sugar together. Rub in the butter until the mixture resembles fine breadcrumbs.
• Beat the vanilla into the egg yolks, then stir into the flour mixture to make a firm dough. Add cold water if necessary.
• Roll out the pastry and use it to line a 23cm round flan tin. Trim the edges. Prick the base and leave to rest in the fridge for 30 minutes.
• Preheat the oven to 200^oC/400^oF/Gas 6. Line the flan with greaseproof paper and fill with baking beans. Place on a baking sheet and bake for 20 minutes, removing the paper and beans after 15 minutes. Leave to cool, then remove the pastry case from the flan tin.
• Cream the cheese, lemon curd and lemon rind and juice, adding icing sugar if you wish. Spread the mixture into the base of the flan. Top with the fruits. Warm the redcurrant jelly and trickle over the fruits just before serving.