Lemon Tart

Instructions

• 1

  Assemble the mixer using the glass bowl and scraper beater. Add the flour, sugar and butter to the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix until it resembles sand-like texture. Gradually add the ice water until the dough forms.

• 2

  Remove the dough from the bowl and place onto a clean surface. Shape into a disk. Cover and refrigerate for 30 minutes.

• 3

  Grease a 9½-inch round loose-based tart pan.

• 4

  Roll the dough between sheets of parchment paper until large enough to line the pan. Line the pan with the dough, gently easing it in without stretching. Trim the edges. Cover and refrigerate for 30 minutes.

• 5

  Meanwhile, preheat the oven to 400°F.

• 6

  Place the tart pan on a baking sheet. Line the pan with parchment paper then fill with pie weights, dried beans or rice.

• 7

  Bake for 10 minutes. Remove the pie weights and paper and cook for a further 10 minutes, or until light golden. Remove from the oven and cool.

• 8

  Reduce the temperature to 350°F.

• 9

  To make the lemon filling, whisk the zest, juice, eggs, sugar and cream in a large bowl until combined.

• 10

  Carefully pour the lemon filling into the pie crust.

• 11

  Bake for 25-30 minutes, or until just set (mixture should still be slightly wobbly).

• 12

  Cool completely at room temperature then refrigerate until ready to serve.

• 13

  Serve lemon tart topped with raspberries and dusted with powdered sugar.