The Royal Chef At Home: Easy Seasonal Entertaining

CHILLED LEMON TART

MAKES ABOUT 6-8 PORTIONS

FOR THE PASTRY BASE ½ cup sugar ½ cup + 6 tablespoons butter ½ beaten egg ½ teaspoon vanilla paste or extract 1 teaspoon fresh chopped rosemary

FOR THE LEMON FILLING 6 eggs 1 ½ cups granulated sugar 1 cup heavy cream 3 lemons (zest and juice) 1 (6 ounce) container fresh raspberries 1 tablespoon powdered sugar 1 cup heavy cream, whipped stiff

1 ¾ cups all purpose flour

Combine all of the ingredients in a food processor and then wrap in parchment and chill for at least 30 minutes

1 Preheat the oven to 350ºF.

4 Carefully remove the foil holding the dried beans from the pastry. Pour the lemon filling into the tart shell. Carefully return the tart to the oven and bake for a further 30-40 minutes until the filling is just set. Remove tart from the oven and allow it to cool on a rack, then chill in the refrigerator. The filling will firm up as it cools. In a food processor, blend the raspberries with the sugar. Fold the raspberry mixture into freshly whipped creamed and serve the tart topped with the cream.

2 A half an hour before baking, remove your pastry dough from the refrigerator and let it soften slightly at room temperature so it is easier to roll out. Line a 9 inch tart pan with the pastry. Place foil the top of the pastry and weigh it down with dried beans. Par bake the dough for about 10 minutes. 3 While the tart is par baking, prepare the filling; In a large bowl add the eggs and sugar and beat together until well blended. Add the cream and whisk into the egg mix. Then add the lemon juice and zest.

39 SPRING · MOTHER’S DAY BRUNCH