Lemon Raspberry Tart

Preheat oven to 350°F. Lightly grease a 9-inch tart pan, preferably the type with a removable bottom, and sprinkle with a little flour.

Add the flour, sugar, lemon zest and salt to a bowl, and toss briefly to blend.

Cut in the butter with two knives (or your food processor’s pastry attachment), until the mixture is grainy. The individual grains should be about pea sized.

Beat the egg yolk and milk together lightly. Add to the flour mixture – by this time, you will have to use your fingers (lightly floured) or a processor. You can add a little very cold water if you need to, until the pastry dough hangs together – but is not too thin or rubbery.

Turn the dough onto a lightly floured surface, and knead lightly for a minute until you’re sure it’s well blended.

Gather the dough into a ball, and place in a bowl. Cover with plastic wrap, and refrigerate for at least one hour, or overnight.

When you’re ready to bake, roll the dough into a large round, and place it in the tart dish.

Add the butter and sugar to a medium saucepan (no heat at first), and beat together until well combined.

Add the egg yolks one at a time, mixing until only just combined.

Stir in the salt and lemon juice.

Turn on the burner to a medium low setting. Heat the curd as you stir it slowly and gently. It will take about 10 to 15 minutes for it to thicken properly. It should cover the entire back of a spoon.

Let the curd cool completely, and it should thicken a little more.

In a small saucepan, combine the raspberries, sugar, ginger, water and lemon zest, and stir to combine. Heat at a low setting and cook for 10 to 15 minutes, stirring frequently. The mixture should thicken slightly. When it’s the desired consistency, allow it to cool, and pulse in a blender for a few seconds until it’s completely smooth.

Pour the lemon curd into the crust. Smooth the top, and place it in the fridge for about 15 minutes to set.

You’ll now create swirls in the lemon base with the raspberry mixture. Drop small spoonfuls on top of the lemon curd. Using a toothpick, or a fork for multiple lines, swirl a pattern of your choice so that it integrates into the base. Continue until it’s all done.

Refrigerate again for 2 or 3 hours to set.

Add the cream, powdered sugar, lemon zest and sugar to a small bowl, and beat until stiff peaks form.

Garnish the tart with dollops of whipped cream and sprinkle with fresh raspberries.