
Raspberry & Lemon Mess Tart
Try this delicious raspberry and lemon tart for a sweet treat any day. Made with Jus-Rol shortcrust pastry.
Quick Stats
Easy
6 Servings
25 minutes bake time
Raspberry & Lemon Mess Tart
Try this delicious raspberry and lemon tart for a sweet treat any day. Made with Jus-Rol shortcrust pastry.
Ingredients
- 500g pack JusRol shortcrust pastry
- A little flour
- 250ml whipping cream
- 2 tbsp icing sugar, sifted
- ½ x jar ready-made lemon curd
- 125g raspberries
- 3 ready-made meringues
Equipment required
- Rolling Pin
- 20cm round loose bottomed tart tin
- Baking Beans
- Greaseproof paper
- Sharp knife
- Bowl
- Electric Mixer
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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How to Line a Flan Tin
How to Line a Flan Tin
- Roll out the pastry. Measure tin over rolled out pastry to ensure you will have enough to line the insides of the tin with a little excess to make it easier to work.
- Lift up pastry around rolling pin and gently unroll over flan tin, starting with the edge nearest to you.
- Gently ease the pastry into the tin, pressing it down the sides onto the base.
- Once you have pushed it in all the way round, go around again to press well down on to base, so that there is almost a ‘pleat’ of pastry at base of sides, and press into the flutes.
- Fold back excess pastry so that it hangs over the sides of the tin.
- To cut off the excess pastry roll the pin firmly over the top of the tin in both directions.
- Gently pull away excess pastry.
- Now gently pull up the sides of the pastry from the small excess you left at base so that the pastry stands slightly proud of the top. This will ensure a good depth to the sides of the flan if the pastry shrinks slightly in cooking.
Method
- Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface until big enough to line a 20cm loose-bottomed tart tin with an overhang. Press the overhang down over the sides of the tin. Line the pastry with greaseproof, fill with baking beans and bake for 25 mins. Remove the paper and beans and cook for 10 more mins until sandy and golden.
- Leave the pastry case aside until completely cool.
- When the tart case is cool, use a small serrated knife to trim off the overhang, leaving you with a neat top. Lift the pastry case from the tin onto a serving plate. Put the cream and sifted icing sugar in a big bowl and beat with an electric whisk until it’s just holding its shape.
- Alternate dolloping in big spoonfuls of cream and small spoonfuls of lemon curd, scattering with raspberries and smashing over meringue until everything is used up. Slice or spoon, and serve immediately.