James Tanner's tarte au citron with raspberries

James Tanner makes a show stopping dessert to celebrate the Bank Holiday weekend - a delicious raspberry and lemon tart.

Serves: 6-8Prep: 25 minutesCook: 1 hour

Ingredients:2 x 20cm ready made sweet pastry shell, 1 x 300g pack sweet pastry or homemade pastry1 beaten egg yolk to glaze pastry5 free-range eggs, plus 1 egg white150g caster sugarZest and juice of 5 lemons200ml whipping cream250g fresh raspberries, plus extra if making 2 tartsWhite chocolate shavings for garnish (use a speed peeler to peel curls off a bar of white chocolate)Mint leaves1 tbsp icing sugar to garnish

Method:

• If using raw sweet pastry, preheat the oven to 180°C/gas 4. Lightly flour the work surface and roll out the pastry to a 30cm circle, 0.5cm thick. Use to line a deep-sided, 23-cm loose-based tart tin.

• Line the pastry with a sheet of baking parchment and fill with baking beans. Bake for 15-20 minutes until golden all over. Take the tart shell from the oven and remove the parchment paper and beans. Brush the tart shell with the extra beaten egg yolk and pop back in the oven for two minutes to set the egg. This creates a seal and is a great tip to stop your tart leaking.

• Reduce the oven temperature to 160°C/325°F/gas 3

• Break the eggs into a bowl, add the sugar, lemon zest and juice and whisk to combine. In a separate bowl, whisk the cream until thick and velvety but not fully whisked. Fold the cream into the lemon mixture.

• Pour the mixture into the part baked pastry case and bake for 35–40 minutes or until the filling is set and feels springy in the centre. If using pre-baked cases, the filling makes enough to fill 2 cases Leave to cool then decorate the top of the tart with raspberries and shavings of white chocolate, mint leaves and a dusting of icing sugar.