Lemon cheese tart




  • 450g packet Careme Vanilla Bean Sweet Shortcrust Pastry (see note), thawed
  • 150g goat’s curd
  • 165g (3/4 cup) caster sugar
  • 1 teaspoon cornflour
  • 2 eggs
  • 1 egg yolk, extra
  • 200g creme fraiche, plus extra, to serve
  • Zest and juice of 1 lemon
  • 220g raspberries
  • 320g (1 cup) raspberry conserve
  • Icing sugar, to dust


Step 1

Roll out pastry on a floured surface until 3mm thick and line a greased 24cm loose-bottomed tart tin. Trim pastry 2mm higher than the rim. Freeze for at least 1 hour.

Step 2

Preheat oven to 190C. Line pastry with baking paper, fill with rice. Place on an oven tray and bake for 12 minutes. Remove paper and rice and bake for a further 10 minutes or until dry and golden. Cool.

Step 3

Reduce oven to 180C. Process curd, sugar, cornflour, eggs, extra yolk, rind and half the juice until smooth. Scatter one-third of berries over base of tart, pour over filling and bake for 25 minutes or until just set. Cool.

Step 4

Heat conserve with 2 tablespoons water in a small pan over low heat until melted. Strain through a fine sieve and return sieved conserve to the pan. Stir in remaining berries.

Step 5

Spoon berry mixture over the top of the tart, dust with icing sugar and serve with extra creme fraiche.

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