LEMON AND RASPBERRY TART
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.