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How to bake the perfect deconstruction lemon tart with raspberries

Executive chef at Stanley House, Steve Williams, shares his recipe for a classic dessert with a twist – deconstructed lemon tart with raspberries

Makes 4 portions


  • 1 punnet fresh raspberries
  • Clotted cream
  • Lemon balm

For the sweet pastry

  • 250g plain flour
  • 25g icing sugar
  • 25g caster sugar
  • 150g cold butter – diced
  • 20g egg yolks
  • 35g water

For the lemon tart mix

  • 250g whipping cream
  • 250g lemon juice
  • 450g whole eggs
  • 395g caster sugar

For the confit lemon

  • 1 lemon
  • 100g water
  • 100g sugar

Method: for the sweet pastry

  1. Combine dry ingredients and mix well
  2. Add butter and rub in until it resembles crumbs
  3. Add egg yolks and mix well
  4. Add water until it just binds together
  5. Roll into a ball, flatten, cling film and reserve in the fridge for at least an hour. Note: this can be made in advance and freezes well
  6. After resting, roll out thinly and place onto a flat non-stick tray. Top with a piece of grease-proof paper and another tray. Weigh the tray down to stop the pastry rising
  7. Place into a pre-heated oven at 160 degrees Celsius until golden brown and cooked
  8. Take the top tray and paper off and leave to cool
  9. When cool, cut the pastry to your desired size and shape and reserve until required

Method: for the lemon tart mix

  1. Combine eggs and sugar
  2. Add cream and lemon juice
  3. Warm the mix over a bain marie to approximately 70 degrees Celsius
  4. Strain into a small dish, cling film and place into a bain marie in a pre-heated oven at 110 degrees Celsius for approximately 20-30 minutes or until it has just a little ‘wobble’ when tapped
  5. Take out of the oven and leave to cool
  6. Note: this can be made up to two days in advance
  7. When cold, scoop into a piping bag with a plain nozzle

Method: for the confit lemon

  1. Peel the lemon and then cut any pith from the peel
  2. Cut the peel into fine julienne and place into a suitably sized pan with cold water
  3. Bring to the boil and strain the zest. Repeat this process twice more
  4. Place all the ingredients into a suitably sized pan and bring to the simmer and cook until the lemon is translucent. Take off the heat and leave to cool. Note: left in the syrup, this can be made and stored a month in advance

To finish

  1. Place the pastry onto a plate and stick down with a little blob of cream so it does not slide on the plate
  2. Place the clotted cream in a piping bag and strategically place small blobs on the pastry
  3. Repeat the process with the tart mix and finally the raspberries
  4. Neatly scatter the lemon zest over the dessert and decorate with the lemon balm
  5. Beautiful served with a scoop of raspberry sorbet and melba sauce
  6. Enjoy!