- 500g pack ready-made sweet shortcrust pastry
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- zest and juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 140g caster sugar
- 200ml tub crème fraîche
- 100g pack rindless fresh goat's cheese, roughly crumbled
- blackberries or other fruit, to serve (optional)
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
Heat oven to 180C/fan 160C/gas 4. Roll out the pastry and use to line a 20cm loose-bottom tart tin, about 3-4cm deep. Chill for 30 mins. Line the pastry with greaseproof paper and fill with baking beans.
Bake for 15 mins, then remove the paper and beans. Brush the inside of the tart with a little of the beaten egg, then return to the oven for 5 mins to crisp. Remove and reduce heat to 150C/fan 130C/gas 2.
Stir the zest, juice and sugar together until the sugar dissolves, then beat in the remaining eggs and crème fraîche. Tip into a jug. Put the tart case on a baking sheet in the oven and pour in the lemon mixture. Sprinkle over the goat’s cheese, then bake for 1 hour-1 hour 10 mins, until set with a slight wobble in the centre. Serve warm or cold, topped with fruit.