Retro White Chocolate Raspberry Tart

A new berry twist on the classic lemon tart, finished with a green-tinted white chocolate top to match the dastardly garish baking that appeared in 1970s entertaining cookbooks.

Sweet short pastry to line a 26cm tart tin 250g frozen raspberries

1 cup caster sugar

1 lemon, juice and finely grated zest 100g butter, softened

3 eggs plus 2 extra egg yolks

200g white chocolate

Lime green gel colour (optional) Edible flowers and freeze-dried raspberries

to decorate

Heat oven to 180°C. Grease and line a loose bottom 26cm quiche tin.

Press pastry evenly into tin, prick base with a fork and freeze for 30 minutes.

Line the chilled tart shell with baking beans and bake about 15 minutes until lightly brown. Set aside to cool.

Filling: Place raspberries, caster sugar, lemon juice and zest in a saucepan over medium heat. Simmer about 3 minutes then whisk in butter until combined.

In a bowl, lightly beat eggs with extra yolks. Over a low heat, slowly add the beaten eggs to the warm berry liquid, whisking all the time. Set aside until slightly cooled.

Pour the cooled raspberry curd into the prebaked tart shell and smooth top with a spatula. Bake 15 minutes to set curd. Cool on a rack.

Over a double boiler, melt white chocolate and stir in gel colour to desired effect. Smooth over cooled tart and set aside or chill to set.

Decorate with flowers and freeze-dried raspberries. Serve at room temperature with whipped cream. Makes 1 x 26cm tart