Lemon and Summer Berry Tart

This month’s recipe is a zesty lemon tart from New World Rangiora

Words: Barbara Palmer - Rangiora New World Images: Essence Magazine

Barbara Palmer has worked at New World Rangiora for 18 years, the last six as their New World Brand Ambassador during which time she has created many striking recipes.

There’s still plenty of Summer Entertaining left especially if you like to dine in the outdoors. This month’s recipe is a zesty lemon berry tart, another successful

recipe from our summer collection.

This is a simple recipe to make and the in-season berries complement the sharpness of the tart. Just be careful cooking the tart shell as it can overcook , if you oven can be a bit on the

hot side, turn it down 10°c. Serve it chilled with mascarpone and a crisp glass of Rose.

Ingredients

• 1-2 sheets Pams Sweet Shortcrust Pastry, defrosted

• 4 eggs, beaten

• ½ cup Pams Castor Sugar

• ¾ cup Pams cream

• Zest of two lemons

• ½ cup lemon juice

• Mixed berries, to garnish

• Mascarpone or whipped cream to

serve

Method

Preheat oven to 180 degrees celsius. Grease a round tart tin, then line the tin with pastry.

Trim the edges, then prick the base with a fork and place into the freezer to chill for 15 minutes.

Once chilled, lay a piece of baking paper into the shell and fill with baking beans or rice.

Blind bake for 20 minutes, then remove the beans and paper. Lightly brush with some of the beaten egg, then return to the oven and bake for a further 10-15 minutes or until lightly golden. Set aside.

To make filling, whisk together the beaten eggs, sugar, and cream, followed by the lemon zest and lemon juice. Carefully pour into the pastry shell, then return to the oven for 20 minutes until set {should be just firm

when wobbled}. Keep an eye on the tart while cooking as it can overcook and burn easily.

Leave the tart to cool to room temperature, then place into the fridge to chill completely; around 2-3 hours.

To finish the tart, decorate the surface with berries of your choice, then serve and enjoy with mascarpone or whipped cream.