Lemon tart with raspberries and white chocolate

It’s the perfect time of year for raspberries being late summer, so let's catch the last bits of summer with the fresh flavours of lemon, raspberry and mint.

James Tanner's lemon tart with raspberries and white chocolate is simple but has a real ‘wow’ factor if you bring it out in front of friends - as it looks so good!

Serves: 4-6

Ingredients1 x 300g pack sweet pastry (or 1 x 20cm sweet pastry shell)1 beaten egg yolk to glaze pastry5 free-range eggs, plus 1 egg whiteSmall amount of flour for the work surface to roll pastry on.150g caster sugarZest and juice of 5 lemons200ml whipping cream250g fresh raspberriesWhite chocolate shavings for garnish1 tbsp icing sugar to garnishMint leaves

Recipe1. Preheat the oven to 180°C/gas mark 4. Lightly flour the work surface and roll out your pastry to a 30cm circle, 0.5cm thick, and line it in a thin \25-cm loose-based tart tin

• Place a sheet of baking parchment over the pastry and fill with baking beans (or rice). Bake for 20 minutes until golden all over. Take the part baked pastry case out of the oven, remove the parchment paper and beans and brush the pastry case with a 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 mark 3

• Now onto the tart filling. Break the eggs and egg white into a bowl, add the sugar, lemon zest and lemon 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 and sealed pastry case and bake for 35–40 minutes or until the filling is set and feels springy in the centre

• Leave to cool then decorate the top of the tart with raspberries, shavings of white chocolate, mint leaves and a dusting of icing sugar