LE­MON AND RASP­BERRY TART

Gourmet (South Africa) - - LIFESTYLE -

Serves 6

1 roll phyllo pas­try

4 large eggs, beaten zest and juice of 4 lemons 150g cas­tor sugar

125ml cream melted but­ter, for brush­ing 300g fresh rasp­ber­ries ic­ing sugar, for dust­ing

1. But­ter five phyllo sheets and place in tart case. Blind bake in pre­heated oven at 190˚C for 10 min­utes. 2. Beat le­mon rind, juice and sugar in a bowl. Add cream and whisk un­til blended. Beat in eggs one at a time. 3. Pour mix­ture into phyllo-lined tart tin and bake for 15 to 20 min­utes (if pas­try be­gins to brown too much, cover edges with foil). Leave to cool, top with fresh rasp­ber­ries and a sprin­kling of ic­ing sugar.

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