Raspberry and lemon tart
Happy Saturday everyone.
Raspberry and lemon tart with lemon posset
As most of you know I love experimenting and exploring with food, but when it comes to cakes it’s not so easy because it’s basically science and since I haven’t had any formal training I get nervous to mess around too much with cakes. But when the kitchen warrior woman gets the better of me I think what the heck, so I fail it’s not the end of the world and I just go for it and that’s what I did with this deliciously, sweet and tangy tart. It started when I was browsing the net and came across a recipe for lemon posset. I thought to myself this sounds AMAZING and it would go well on top of a lemon tart instead of a meringue, and while it sounded like a delicious idea, I didn’t really feel like I was making a big difference, but then I thought what if I added a layer of raspberry, imagine the flavours of this tarty combination? If I was successful, it would be on another level. I couldn’t get to the supermarket fast enough, I was drooling in the car as I imagined myself biting into this layered tangy, smooth, tart, topped with a creamy dreamy lemon posset just melting in my mouth.
I honestly did not expect for it to turn out as good as it did, with its golden flaky pastry, fusion of berries and lemon, the perfect ratio of tanginess and sweetness, topped off by a rich light and airy lemon posset. This tart is over the top crazy good.
The incredibly delicious, out-of-this-world lemon posset that completes this tart comes from a recipe by Maggie Beer. I can see you’re drooling so I won’t write any more, except ENJOY MY FRIENDS, ENJOY
You can make this tart a day or two ahead and assemble on the day.
Step 1 make the lemon posset
Zest from 2 lemons
550mls thickened cream
125ml freshly squeezed lemon juice
Prepare a day ahead
Combine cream, sugar and lemon zest in a saucepan, bring to the boil and continue simmering for 2 minutes. Cool for 10 minutes
Strain lemon juice into a cup and when the cream mixture is cool, stir in the lemon juice.
Keep in the fridge for 24hours.
Step 2 make the pastry
250g plain flour
150g unsalted butter, chilled, diced or grated (I place mine, diced, in the freezer the day before I use it)
30g pure icing sugar, sieved
Finely grated rind of 1 or 2 lemons (I used 2 lemons)
½ tablespoon cold water (ideally from the fridge)
1 large egg
In a food processor combine flour, butter, icing sugar and lemon rind. Pulse until the mixture resembles bread crumbs. Add the egg and ½ a tablespoon of water, process until dough comes together, roughly a minute.
Place dough on a sheet of plastic wrap and shape into a disk. Cover with more plastic wrap and put in the fridge to chill for 30 - 60min.
Preheat the oven to 170C. Using butter (at room temperature) grease a 24/25cm round tart tin.
Place dough on a lightly floured sheet of baking paper, lightly flour dough on top and place another piece of baking paper on top. Using a rolling pin, roll the dough into a round shape to fit into the 24/25-cm tart tin.
Gently transfer the dough to the tart tin by placing your rolling pin in the centre of your rolled-out dough. Fold one half over the top, then lift the rolling pin and slide the tart tin underneath and unfold the dough.
Gently press the pastry into the tart tin so it spreads out evenly and reaches the top of the tin.
Prick pastry all over with a fork and blind bake* pastry for 25min. Take pastry out of the oven, reduce heat to 160C, remove baking paper and baking weights/beads. Return pastry to the oven and bake for a further 10 minutes or until golden brown all over.
Allow tart to cool completely before placing in the fridge.
Line the base of the pastry with the baking paper and place baking weights or baking beads on top. If you don’t have weights or baking beads you can use rice or legumes.
Step 3 make Raspberry layer
500 frozen raspberries thawed
3 tablespoons sugar
1 tablespoon cornflour
1 tablespoon water
2 ½ teaspoons of gelatine
1 ½ tablespoons boiling water
Place raspberries in a saucepan and bring to the boil.
Mix one tablespoon of cornflour with one tablespoon water and stir into raspberry mixture until it thickens. Remove from heat.
Mix 2 ½ teaspoons of gelatine with 1 ½ tablespoons boiling water in a cup. Stir until gelatine has dissolved completely. Stir into raspberry mixture, pour raspberry into the pastry case.
Put in the fridge over night .
Step 4 make lemon custard
¼ cup cornflour
¼ cup plain flour
1 cup caster sugar
¾ cup lemon juice
2 tablespoons grated lemon rind
40g unsalted butter cold
6 egg yellow
1 cups water
Place corn flour, plain flour and sugar in a medium pot, over medium heat.
Whisk in the lemon juice, rind and water, whisk continually until the mixture boils and thickens.
Reduce heat and cook for another minute, then whisk in the butter until completely dissolved.
Turn stove off and whisk in egg yolks, one at a time.
Transfer to a bowl, cover with plastic wrap and place in the fridge to set over night
3 – 4 passion fruit pulp
Gently spoon lemon curd on top of raspberry mixture (should be firm by now).
Then, using a butter knife, smooth the lemon curd.
Top with spoonfuls of lemon posset and cover with passion fruit.