This is a lovely light tart, perfect for the those long summer evenings when the weather calls for alfresco dining.
150g Sugar
4 eggs
300ml double cream
2 lemons, zest and juice
200g raspberries
Line a 10" flan tin with shortcrust pastry. Blind bake the pastry for 12 mins, remove the baking beans and bake pastry for a further 8mins.
Whisk the eggs and the sugar together, then whisk in the cream, lemon juice and lemon zest.
Pour the lemon mixture into the pastry case and drop in raspberries one at a time.
Bake at 170 C for 25-30mins until golden and not too wobbly in the middle.
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