We are in love with this scrumptious autumnal dessert. Forage for the ripest and most tasty blackberries of the season for a satisfying feeling of creating the dish completely from scratch!
For the lemon tart
5 lemons, juiced and zested
9 large free-range eggs
400g caster sugar
250ml double cream
For the pastry
250g butter, room temperature
2 beaten eggs
1 vanilla pod’s scraped out seeds (we like rescuing the discarded pod by burying it in a sugar bowl or a bottle of rum for a wonderful vanilla flavour)
For the sorbet
500g blackberry puree
Juice of ½ lemon
A good handful of blackberries to decorate
Bring all of the sorbet ingredients to the boil and pass through a fine sieve. Chill and then churn in an ice-cream machine. Set aside for later.
For the pastry, mix the butter, sugar and vanilla seeds until smooth, then gradually add the eggs and flour until all are nicely mixed together.
Roll the pastry into a ball and then press flat. Cling-film it and rest in the fridge for 1 hour.
Roll out until it is to 3-4mm thick and line your tart tin, then blind bake at 160c for 12 minutes using greaseproof paper and baking beans.
Meanwhile, mix all of the ingredients for the lemon tart together in a metal bowl, warm over a bain-marie to 37c, and skin off any white froth.
After blind baking the pastry for 12 minutes, remove your baking beans and greaseproof paper, and cook for another 5 minutes.
Pour the lemon tart filling into your blind baked pastry case and cook at 120c for 20-25 minutes. It should have a sexy wobble and not be firmly set.
Decorate with the Cornish blackberries and serve warm with your cold home-made blackberry sorbet to treat your taste buds!