Ingredients

• 1 x 25cm/10in sweet shortcrust pastry tart shell
• baked blind (you can use ready-made pastry)
• 300g/10½oz mascarpone
• 300g/10½oz caster sugar
• 6 lemons
• juice and zest
• 6 free-range eggs
• plus 6 free-range egg yolks
• 175g/6oz caster sugar
• 150ml/5½fl oz champagne
• 200g/7oz fresh raspberries
• icing sugar
• raspberries
• whipped cream

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Beat the mascarpone
• caster sugar
• lemon juice and zest together in a bowl until very smooth.
• Beat in the eggs and egg yolks until well combined.
• Pour the mixture into the tart shell and bake in the oven for 45-60 minutes
• or until set. Remove the tart from the oven and set aside to cool
• then leave to chill in the fridge.
• For the sauce
• bring the sugar and champagne to the boil in a saucepan
• then reduce the heat and simmer for 10 minutes. Remove from the heat
• then add the raspberries and set aside to cool completely.
• Blend the sauce in a blender until smooth
• then pass through a sieve.
• To serve
• cut a slice of the tart
• sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).
• Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream.