Sheffield baker Lizzie Schofield has cooked up this Great British Bake Off recipe during semi final week.
She said: “These delicate lemon tarts are the perfect, easy to bake recipe to celebrate the usually tricky patisserie week!”
For the pastry
175g plain flour
100g cold, slightly salted butter, cubed
25g icing sugar
1 large egg yolk
For the filling
4 large eggs
100ml double cream
150g caster sugar
Juice and zest of 3 lemons
Icing sugar and raspberries to decorate
1. First, make the pastry. Put the flour, butter and icing sugar into a food processor and blitz briefly until the mixture resembles breadcrumbs.
2. Add the egg yolk and a tbsp. of cold water, blitz until the mixture starts to clump together. Tip onto a work surface and gather into a smooth ball with your hands.
3. Press, lightly into a disc shape, wrap in cling film and place in the fridge for 15 minutes.
4. Roll out the pastry to a thickness of around 5mm. Cut out circles with a 4in round cutter, re-rolling as necessary. Line the tart tins with the pastry gently pushing into the corners.
5. Preheat the oven to 200C/180C fan/gas 6.
6. Cover the base of each tart with foil and a few baking beans. Place all the tart tins on a baking tray so they are easier to manoeuvre. Blind bake for 7 minutes then remove the foil and beans. Return the tarts to the oven and bake for a further 4-5 minutes until they are light golden and dry. Set aside to cool while you make the filling.
7. For the filling, break the eggs into a large bowl and whisk together. Add the rest of the ingredients and whisk together until combined.
8. Transfer the mixture to a pouring jug.
Half fill each tart then, to avoid spilling, place the baking tray on the oven shelf and top up the tarts until completely full.
9. Bake for 7-10 minutes, until the mixture is just set with a slight wobble in the centre.
10. Leave to cool slightly then transfer to a wire rack to cool completely.
11. Decorate with raspberries and dust with icing sugar to serve.