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

For the lemon custard:

• 6 medium eggs
• 1 cup caster sugar
• juice and zest of 4 lemons
• 6 oz double cream

For the garnish:

• 5 oz redcurrants
• 11/2 cups strawberries, halved
• 1 tbsp Limoncello – optional
• 2 tbsp caster sugar
• Greek basil, optional

NEXT Instructions you can go  HERE

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