Shortcut – use a ready prepared pastry case
PREP 10 MINS
COOK 15 MINS
2 large eggs
4 large egg yolks
200g caster sugar
150ml double cream
3 lemons, grated zest and juice
3tbsp thickening granules
250g frozen mixed berries
205g prepared sweet pastry case (we used Waitrose)
crème fraiche to serve
1 Heat oven to 180C, Gas 4. Put the eggs, egg yolks, 175g caster sugar, cream, lemon zest, juice and thickening granules into a bowl, resting over a pan of simmering water. Heat gently, stirring until thickened and smooth.
2 Put the berries into a pan with remaining 25g sugar, cook for 5 mins to soften. Spoon out and reserve some red and blackcurrants for decoration. Mash the rest of the berries.
3 Put the pastry case on to a baking sheet and pour in the lemon filling. Spoon in teaspoonfuls of the berry mixture, at intervals. Swirl into lemon mixture, using the back of a teaspoon.
4 Pop the tart in the oven for 15 mins, to firm up. Serve decorated with reserved currants and crème fraiche.
Per serving; 391 cals, 22g fat (10g sat fat) 45g carbs