Lemon Tart with Redcurrants and Strawberries
INGREDIENTS
For the pastry
- 11/2 cups all purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup icing sugar, sieved
- 2 egg yolks, divided
- zest of a half lemon
- 2 tbsp milk
- 6 medium eggs
- 1 cup caster sugar
- juice and zest of 4 lemons
- 6 oz double cream
- 5 oz redcurrants
- 11/2 cups strawberries, halved
- 1 tbsp Limoncello – optional
- 2 tbsp caster sugar
- Greek basil, optional
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