Lemon ripple tart

“In just one bite of this you get soft lemony filling, crumbly pastry, and a bite of caramelised sugar. Heaven. ”

250 g unsalted butter , at room temperature, plus extra for greasing

1 vanilla pod

6 large free-range egg yolks

5 large free-range eggs

270 g caster sugar

250 ml lemon juice , plus the grated zest

250 g raspberries

1 tablespoon caster sugar

PASTRY

500 g plain flour , plus extra for dusting

100 g icing sugar

250 g cold unsalted butter

1 lemon

2 large free-range eggs

1 splash of milk

Method

1. For the pastry, sieve the flour and icing sugar onto a surface.
2. Cube the butter, then use your fingers to gently work in the butter till you have a mixture that resembles breadcrumbs. Finely grate over the lemon zest.
3. Beat the eggs and milk together, then gradually add to the flour mixture till you get a ball of dough.
4. Dust with flour, flatten slightly, then wrap in clingfilm. Chill for about 30 minutes.
5. Grease a loose-bottomed 28cm tart tin with butter.
6. Dust a clean surface and a rolling pin with flour and roll the pastry into a circle that’s 5mm thick and big enough to line the tart tin.
7. Lightly press the pastry into the tin, trim off any excess, then cover with clingfilm and put in the freezer for at least 1 hour.
8. Preheat the oven to 180ºC/350ºF/gas 4.
9. Unwrap the tart case, line it with greaseproof paper, then fill with rice or dried beans.
10. Bake the pastry in the middle of the oven for 10 minutes, then remove the paper and baking beans and return to the oven for about 15 minutes, or until light brown.
11. For the filling, split the vanilla pod lengthways, then scrape the seeds into a heavy-bottomed pan.
12. Add the yolks, eggs, sugar and lemon zest and juice, then whisk over a very low heat until the mixture starts to thicken.
13. Stir in the butter, making sure you get all the bits of curd from the bottom of the pan.
14. When it looks like really thick custard and coats the back of a spoon, take it off the heat and let it cool a little. Give it a whisk, then strain through a sieve.
15. Mash the raspberries with the sugar in a small pan. Cook over a medium heat for 10 minutes, or until it starts to look like jam, stirring continuously.
16. Spoon the lukewarm lemon curd into the tart and give it a shake so that the mixture spreads out evenly.
17. Spoon the raspberry jam over the lemon and gently stir it to create a ripple effect.
18. Cool the tart for 30 minutes. If you like, dust the top with a layer of icing sugar and caramelise it with a kitchen blowtorch, then serve.

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