For the pastry:
- 125 g/4 oz. / ½ cup (1 stick) butter, cut into small pieces
- 225 g/8 oz. /2 cups plain/all-purpose flour
- pinch salt
- 50 g/2 oz. / ¼ cup caster/superfine sugar
- 1 medium/large egg yolk
For the filling:
- 350 g/12 oz. /1 ½ cups mild fresh goats’ cheese
- 3 medium/large eggs, beaten
- 150 g/5 oz. /¾ cup caster/superfine sugar
- grated zest and juice of 3 lemons
- 450 ml/ ¾ pint/1 ¾ cups double/heavy cream
- fresh raspberries, to decorate
Preheat the oven to 200°C/400°F/Gas Mark 6, 15 minutes before baking. Rub the butter into the plain/all-purpose flour and salt until the mixture resembles breadcrumbs, then stir in the sugar. Beat the egg yolk with 2 tablespoons cold water and add to the mixture. Mix together until a dough is formed, then turn the dough out onto a lightly floured surface and knead until smooth. Chill in the refrigerator for 30 minutes.
Roll the dough out thinly on a lightly floured surface and use to line a 4 cm/1 ½ inch deep. 23 cm/9 inch. fluted flan tin/tart pan. Chill in the refrigerator for 10 minutes. Line the pastry case/pie crust with greaseproof/wax paper and baking beans/pie weights or kitchen foil and bake blind in the preheated oven for 10 minutes. Remove the paper and beans or foil. Return to the oven for a further 12-15 minutes until cooked. Leave to cool slightly, then reduce the oven temperature to 150°C/300°F/Gas Mark 2.
Beat the goats’ cheese until smooth. Whisk in the eggs, sugar, lemon zest and juice. Add the cream and mix well. Carefully pour the cheese mixture into the pastry case and return to the oven. Bake in the oven for 35-40 minutes until just set.
If it begins to brown or swell, open the oven door for 2 minutes. Reduce the temperature to 120°C/250°F/Gas Mark 1, and leave the tart to cool in the oven. Chill in the refrigerator until cold. Decorate and serve with fresh raspberries.
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