Lemon tart with berries

Preparation 30 mins + chilling time | Cooking 45-50 mins | Serves 6-8

2 sheets frozen ready-rolled sweet shortcrust pastry
1 egg white, lightly whisked
4 eggs, lightly beaten
¾ cup cream
¾ cup caster sugar
2/3 cup lemon juice, strained
2 tsp finely grated lemon rind
125g raspberries and blueberries, to serve
Icing sugar, for dusting

Step 1 Preheat oven to 200°C. Place pastry onto a bench to defrost. Cut 1 pastry sheet in half and join the half sheet with the full sheet, brushing with the egg white to seal to make a 35cm square. Line a lightly greased 24cm loose-bottomed fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Place into the freezer for 10 minutes.

Step 2 CLine the pastry base with a sheet of baking paper, weight with pastry weights, rice or dried beans and bake for 10 minutes. Remove baking paper and weights and bake for a further 10 minutes or until pastry is light golden. Remove from oven and set aside to cool. Reduce oven temperature to 180°C.

Step 3 Place eggs, cream and caster sugar in a large bowl. Whisk until well combined. Whisk in lemon juice and rind. Pour mixture into the cooled pastry base. Bake for 25-30 minutes or until the filling is just set. Set aside to cool completely.

Step 4 Remove tart from the tin and place onto a serving plate. Top with raspberries and blueberries. Dust with icing sugar, slice and serve.

Note, if making ahead, refrigerate the cooled tart until ready to serve.