Lemon Tart, Cassis & Mint Granita

Shortcrust Pastry:

1. Mix water, vinegar, sugar together

2. Add flour, cubed butter, salt to a food processor and pulse to form “breadcrumbs”

3. Add flour mix to a large bowl, make a well in the centre, pour in water and combine to form a dough.

4. Refrigerate for at least 20mins, overnight is best.

5. Roll out to 1cm thickness and line tart case.

6. Blind Bake at 170c for 15 mins with baking beans, and 10 mins with beans removed,

7. Set aside

Cassis & Mint Granita

8. Heat gently all ingredients together to infuse the mint and set aside. Once cooled pour the liquid into a freezer proof container & place in the freezer, stirring with a fork every 30 minutes to break up any ice crystals forming

Lemon Tart Filling:

9. Heat cream, juice & zest in a medium sized saucepan, bring to a light simmer,

10. Meanwhile, whisk together sugar and eggs

11. Once cream has simmered, pour onto eggs, whisking continuously to prevent curdling the egg.

12. Return the mixture back to the saucepan, stirring continuously on a light heat bring the mixture to 65c.

13. Remove from the heat immediately and strain through a fine sieve into a jug,

14. Pour into the blind baked tart case