Name: Lemon Tarts with Raspberry Marshmallow
Yield: Makes 12
Ingredients: 135 g (5 oz) cold unsalted butter, diced; 1 egg; 1 egg yolk; 150 g (5½ oz) melted white chocolate as needed; 280 g (10 oz) plain (all-purpose) flour; 90 g (3 oz/¾ cup) icing (confectioners’) sugar; pinch of salt; finely grated zest of ½ lemon; 8 eggs; juice and finely grated zest of 6 lemons; 1 tablespoon liquid glucose; 4 egg whites; 3 gold-strength gelatine leaves (6 g/¼ oz), soaked and drained; ¼ teaspoon agar agar; 12 fresh raspberries, halved; 3 teaspoons freeze-dried raspberry powder; 10 gold-strength gelatine leaves (20 g/¾ oz), soaked and drained; 260 g (9 oz) unsalted butter, softened; 50 ml (1¾ fl oz) Sugar syrup; 200 ml (7 fl oz) raspberry purée; 4 gold-strength gelatine leaves (8 g/¼ oz), soaked and drained; 400 g (14 oz/1¾ cups) caster (superfine) sugar

Preparation info

Makes
12

Difficulty
Medium

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Lemon sweet tart cases
Lemon curd
Raspberry jellies
Raspberry marshmallow

We all love a good lemon tart and it’s certainly one of my all-time favourite desserts – and I like mine on the tangy side. Of all the sweets I make, this one regularly attracts the most attention. People really seem to have a deep affection for it.

This is a fairly simple recipe as it involves pour