Glazed Lemon Tart, Scottish Shortbread, Raspberries and Drambuie

Ingredients

Sweet pastry:
250g plain flour
50g butter
50g icing sugar
1 egg
1 tbsp. water
Shortbread:
75g sugar
150g butter
150g plain flour
75g cornflour
Lemon curd:
750ml double cream
4 lemons
100g caster sugar
4 eggs
Raspberry puree:
250g fresh raspberries
100ml stock syrup
Stock syrup:
100g caster sugar
100ml water
1 vanilla pod, seeds scraped out

Method

1. To make the stock syrup put the water, sugar and vanilla in a pan. Bring to a boil and simmer for five minutes. Take off the heat and leave to cool.
2. Next, make the sweet pastry dough. Put the flour, sugar and butter in a bowl. Rub everything together until it resembles breadcrumbs. Beat the egg and add to the flour mix. Add a little bit of water until the mixture starts to come together. Roll the dough into a ball, refrigerate and leave to rest for at least 30 minutes. Roll the dough out and line your tart cases. Bake for 10 – 12 minutes at 170°C and leave to cool.
3. Next, make the shortbread. Cream the butter and sugar together. Sieve the flour and cornflour into the bowl and add the sugar. Mix until all of the flour is incorporated. Roll out until it’s 1cm thick and cut out shapes with a pastry cutter. Place on a baking tray and bake in the oven at 170°C for 12-15 minutes.
4. Meanwhile, make the lemon curd. Zest and juice the lemons and place in a pan with the syrup. Heat until all of the sugar has dissolved. Mix the eggs and cream and add to the sugar and lemon. Return to the heat. Stir continuously to avoid the egg from scrambling. Once thickened and bubbles start appearing on the surface pass it through a fine sieve and refrigerate.
5. Next, make the raspberry puree. Heat the stock syrup and add the raspberries. Heat through to break up the fruit. Blitz in a blender until smooth then pass it through a fine sieve and refrigerate.
6. To serve, take the tart case and place a spoonful of puree in the base. Cover with the cooled lemon curd and using a pallet knife smooth the top. Generously sieve icing sugar on top of each tart and caramelise with a blowtorch. Place on a plate and dust with another helping of icing sugar. Serve the tart with dried raspberries, goji berries or any dried Scottish fruit of your choice. Finally, place a shot of Drambuie in a glass. Heat a little milk then froth and spoon the foam on top of the Drambuie. Place on a side plate with a shortbread biscuit and raspberry puree and serve.
To serve:
Drambuie
Milk
Dried Scottish fruit

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