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Lemon cheese tart with raspberries
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Cheesecake meets tangy sweetness in this stunning dessert.
Ingredients:
  • 450g packet Vanilla Bean Sweet Shortcrust Pastry (see note), thawed
  • 150g goat's curd
  • 165g (3/4 cup) caster sugar
  • 2.50 gm cornflour
  • 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
Instructions:
  • Roll out the pastry on a lightly floured surface until it's 3mm thick. Line a greased 24cm loose-bottomed tart tin with the pastry, ensuring it's trimmed 2mm higher than the tin's rim. Freeze for at least 1 hour.
  • Preheat oven to 190C. Line pastry with baking paper and fill with rice to blind bake. Bake for 12 minutes. Remove paper and rice and bake for an additional 10 minutes until golden and dry. Cool before using.
  • Lower the oven temperature to 180C. Blend together curd, sugar, cornflour, eggs, extra yolk, rind, creme fraiche, and half the juice until smooth. Spread one-third of the berries over the base of the tart, pour in the filling, and bake for 25 minutes or until it is gently set. Allow it to cool.
  • Melt conserve with 2 tablespoons of water in a small pan over low heat. Strain through a fine sieve and return to the pan. Add in the rest of the berries and stir.
  • Top the tart with the berry mixture, sprinkle with icing sugar, and enjoy with additional creme fraiche on the side.

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