Name: Lemon Tart
Yield: Makes 35-40
Cuisine: French
Ingredients: 1 quantity Fruit Compote made with raspberries and raspberry purée; ½ vanilla pod (bean) split lengthways; 4 raspberries halved and glazed with Fruit Glaze; 200 g (7 oz) Fruit Glaze; 100 g (3½ oz) white chocolate chopped

Prepare the pastry as instructed. Prepare the curd, spoon into a piping (pastry) bag and pipe into the moulds until each hole is two-thirds full. Place in the freezer for 2 hours.

Prepare the raspberry compote, pour into a shallow tray, then chill.

Prepare and bake the tartlet cases following the same method as the

Lemon Tart

Ingredients

Method

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