To prepare the pastry, place the flour on the work top, mix in the sugar and add the small dice of butter. Work in the butter to a crumble stage then add the beaten egg and work it until the pastry is just holding together, wrap it in a plastic bag and let it rest in the fridge for 1 hour.

Roll out the pastry to a thickness of 3-4mm, line the cake tin, cut off any excess and leave to rest for another hour, then lay some greaseproof paper on to the pastry and fill with some old dried beans and blind bake the pastry on 180 °C/gas 4 for 35-40 minutes or until bakes to a light brown colour.

Remove the beans and paper, mix all the ingredients for the filling and pour it into the pastry base, put back into the oven and bake at 120 °C/gas 2 until the lemon mix has firmed up without taking colour. Cool well before cutting into portions.

For the raspberry coulis bring the raspberries and sugar to the boil then pass through a fine sieve and cool. Water can be added if the coulis is too thick. To caramelise the lemon tart sprinkle some brown sugar evenly on each piece and burn the sugar carefully with a blow torch. Please note that the caramelising process can only be done shortly before serving, otherwise the sugar will go soft again.

To serve, place the piece of tart on a plate with 1-2 tablespoons of raspberry coulis next to it. Put a drop of double cream in the centre of the coulis and swirl with a cocktail stick to achieve an abstract motif and dust some icing sugar on to the plate rim.

reserved. Carlton Food Network http://www. Cfn. Co. Uk/