Lemon & Soft Fruit Tart by Rosemary Shrager

This tart looks so pretty and makes a delightful summer dessert. If you prefer, you could make six small tarts in individual tartlet cases or rings.

Rosemary has shared this with us from her latest book 'Rosemary Shrager's Cookery Course'.

Method

First make the lemon pâtissière. Beat the eggs in a large bowl. Put the lemon juice in a pan with the sugar, place it over a low heat to just dissolve the sugar, then bring it to the boil. Take the pan off the heat and beat in the butter, then whisk this mixture into the bowl with the eggs.
Pour everything back into the pan, place the pan over a low heat and very slowly bring everything to a simmer, whisking all the time. Pour the mixture into a bowl and cover with cling film, making sure the film touches the mixture so condensation cannot form. Set aside to cool.
Fill the pastry case with the lemon pâtissière and arrange the soft fruit on top. Scatter with mint leaves, if using, and dust with icing sugar.

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2 Eggs
2 tbsp Lemon Juice
60g Billington's Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
25g Unsalted Butter