Bake of the Week: How to make this delicious lemon and soft fruit tart (serves 6)

We’ve got a tasty dessert for you as this week’s Bake of the Week.

This recipe comes from Rosemary Shrager’s Cookery Course by Rosemary Shrager, published by BBC Books, priced £20.

You’ll need

23cm pastry case, baked blind

300g raspberries

150g blueberries

icing sugar, for dusting

mint leaves, to decorate For the lemon pâtissière

2 eggs

2 tbsp lemon juice

60g golden caster sugar

25g unsalted butter

Method

First, make the lemon pâtissière. Beat the eggs in a large bowl. Put the lemon juice in a pan with the sugar, place over a low heat to just dissolve the sugar, then bring to the boil. Take the pan off the heat and beat in the butter, then whisk this mixture into the bowl with the eggs.

Pour everything back into the pan, place the pan over a low heat and, very slowly, bring everything to a simmer, whisking all the time. Pour the mixture into a bowl and cover with cling film, making sure the film touches the mixture so condensation cannot form. Set aside to cool.

Fill the pastry case with the lemon pâtissière and arrange the soft fruit on top. Scatter with mint leaves, if using, and dust with icing sugar.