Lemon Tart with Raspberries

For a baking pan with 23 cm ø.

Prepare a short pastry using an electric dough hook. Gradually add the ingredients to the dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. 1.

Preheat the oven to 180 degrees. 2.

2. roll out the dough on a floured surface to a thickness of 2 mm and line the tart pan with it.

Cut a piece of parchment paper the size of the tart pan and place it on top of the dough. Place approx. 300 g of baking peas on top and bake the short pastry on the middle shelf for 20 min. If necessary, remove the parchment paper and the peas 5 minutes before the end of the baking time so that the bottom of the dough bakes evenly. Later reduce the heat to 160 degrees. In the meantime, squeeze the lemons for the filling and boil the juice with the sugar. Mix the egg yolks with the double cream.

Add the hot juice of one lemon while stirring. Pass everything through a fine sieve and pour onto the pre-baked shortcrust pastry. 5.

Carefully bake again in the stove for 15 minutes without the surface taking color. Remove and allow to cool.

Meanwhile, whip the cream until stiff and rinse the berries. Serve with the tart while it is still slightly warm.

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