A ZING FLING

You can give your spring desserts zing with this recipe for a luscious lemon tart served with fresh berries

This moreish tart has a ginger flavour but you can leave it out and whisk 2 teaspoons vanilla bean paste with the egg for a more classic tasty pastry.

LEMON TART WITH GINGER PASTRY

Preparation time 20 mins plus 23/4 hours chilling

Cooking time 1 hour

Serves 6

1 cup plain flour

1/4 cup icing sugar, plus extra, to dust

3 tsp ground ginger

1/2 cup almond meal

125g cold unsalted butter, finely chopped

1 free-range egg yolk Mascarpone, whole and sliced strawberries, blackberries and raspberries, and micro herbs, to serve

FILLING

4 free-range eggs

1/2 cup caster sugar

1 cup thickened cream

2 tsp finely grated lemon zest

1/4 cup lemon juice

STEP 1 In a large bowl, sift flour, icing sugar and ginger. Stir in almond meal. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough chilled water to make a firm, but pliable, dough. Wrap in plastic wrap and chill for 30 minutes.

STEP 2 Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease a 23cm wide (2.5cm deep) round loose-base flan tin. Put on an oven tray.