This Tart was BUSSINGGGG 🎶 🤤 Ingredients: Dough: 210g Plain Flour 60g Icing Sugar Salt 100g Butter 1 Whole Egg Lemon Curd: 2 Whole Eggs 2 Egg Yolk 140g Sugar 2 Lemons (Zest & Juice) 70ml Double Cream 110g Butter Raspberry Coulis: 100g Raspberries 1/2 Lemon (Zest & Juice) 45g Sugar Method: - Begin by mixing together all of the dough ingredients apart from the egg. - Crumble together, then add the egg and knead until a soft dough is formed. - Slightly press and rest in the fridge for 1hr. - In the meantime, start on the lemon curd by adding all ingredients to a heatproof bowl and whisking over simmering water (bain-marie) until the mixture is thick and coats the back of a spoon with a pass through it. - Let the curd come up to room temp, then leave in the fridge to cool. - After the 1hr mark has passed, roll out your pastry dough onto a floured surface until thin. - Line the tart case/tin with butter and flour to stop the dough from sticking. - Roll out and line to the case/tin and cover with tin foil and rice (or any pastry weight) - Bake for 20 mins at 200°C, then remove the foil and bake until golden, between 10-15mins. - Allow to cool - While the pastry cools, add all of the coulis ingredients to a bowl and mix, transfer to a pot and cook on low until the berries have broken down, once you have a saucy consistency, strain through a sieve and transfer to a bottle. - Carefully add coulis to the curd and pour into the pastry case - Allow to set in the fridge for a few hours, although preferably overnight. - Too with your favourite berries and enjoy!!! #food #foodie #scottishtiktok #summerfruits