350g raspberries
150g blueberries
1 tsp sherry vinegar
Handful mint, leaves, finely shredded
Method
Grate the zest of three lemons finely into a bowl. Cut all the lemons in half and use a fork to extract their juice and pulp into the bowl along with the zest—don’t worry about the seeds. Crack the eggs into another bowl, then whisk in the caster sugar until fully combined. Whisk in the cream and the mix of fresh lemon juice, then set aside.
Prepare a 23cm tart ring or a loose-bottom flan tin lined with greaseproof paper on a baking sheet. Roll out the pastry on a surface dusted with icing sugar to the thickness of a £1 coin. Gently lift it onto a rolling pin, then lay it over the tart ring or flan tin, leaving some overhang. Press the pastry carefully to the sides using a small ball of pastry. Chill in the fridge or freezer for 20 minutes.
While the pastry chills, preheat the oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line it with greaseproof paper and baking beans, then bake for 15 minutes. Remove the paper and beans, then bake for an additional 5-10 minutes until it’s golden brown and crisp. Reduce the oven temperature to 150C/fan 130C/gas 2.
Pass the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim any bubbles from the surface of the custard, then pour it into a jug. Partly remove the tart from the oven, then pour in the custard until it reaches the top. You may have some custard left. Return the tart to the oven and bake for 35-40 minutes until the top forms a light crust and the custard sets. Let it cool, then chill.
While the tart cools, prepare the berry salad. Heat a large non-stick frying pan over medium heat and sprinkle the icing sugar over the base. Heat until the sugar dissolves and caramelises. Add the berries, toss them with the sugar, then add the sherry vinegar. Cook for a minute until the berries just start to soften, then transfer to a plate and let cool slightly.
Trim the pastry edges with a serrated knife to create a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Let it set, then repeat for an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a side of the berry salad.
