Lemon Tart With Raspberries - cooking recipe

Ingredients

2 cups all-purpose flour, plus extra to dust
3/4 cup butter, shredded, plus extra to grease
1 None medium egg
1 cup sugar
3 None lemons
1 1/4 tbsp cornstarch
1 1/4 cup whipping cream
9 oz raspberries
None None Basil leaves, for garnish

Preparation

To make the pastry, combine the flour and butter together then mix in the egg and 1/2 cup sugar. Wrap the pastry in plastic wrap and chill for 1 hour.
Preheat the oven to 400\u00b0F. Grease eight 5 inch tart pans pans with butter. Roll out the dough on a lightly floured work surface until it is about 1/8 inch thick. Cut out eight 6 inch circles from the pastry and lay them inside the pans. Re-roll as necessary then prick the bases with a fork. Bake for 12-15 mins until golden. Set aside to cool.
Grate the zest from one lemon. Slice 8 thin wheels from the second lemon and trim the pith from them. Squeeze the juice from the remaining lemon.
Place the lemon juice in a measuring jug and make it up to 2/3 cup with water and tip into a saucepan. Add 1 tsp lemon zest and 1/2 cup sugar and bring to a boil, stirring.
Mix the cornstarch with 2 tbsp water until smooth. Mix this into the hot lemon juice. Bring to a boil, stirring, then remove from the heat.
Whip the cream until smooth and gradually mix into the lemon juice. Spoon the lemon cream into the tart cases and decorate with sliced lemon, raspberries and basil leaves. Serve.