Recipe: Lemon Curd Tart
Local Great British Menu star Chris Bell shares his favourite summer recipes to celebrate the Belfast Taste & Music Festival.
What you'll need
For the Curd
270g lemon juice
5g agar (vegetarian|alternative to gelatine)
For the pastry base
250g plain flour
100g icing sugar
For the jelly
500g fresh raspberries
3g agar agar
For the pastry, combine flour, icing sugar and butter and mix to crumbs.
Add eggs, wrap in clingfilm and rest for 1 hour. Roll to 3mm thick.
Bake in the oven at 170°C/gas 3/325°F for 10 minutes, then cut with required mould.
For the curd, boil lemon juice, agar and sugar for two to three minutes, pour onto whisked eggs and return to the pan.
Cook until first bubbles appear, then pour over the cold butter in a blender.
Quickly pour this onto cooked pastry.
For the jelly, cover the berries and sugar in a bowl wrapped in cling film and set over boiling water until the juice is extracted.
Take 300ml of the juice, boil with agar and pass the liquid through a sieve.
Pour this onto the curd and allow to set.
To serve, assemble above components on the plate.