Makes 6 tarts

• 500 g sweet shortcrust pastry (see recipe below)

• Flour for dusting

• 300 ml double cream

• 75 g caster sugar

• Finely grated zest of 1 lemon

• 2 tbsp lemon juice

• 100 g raspberries

• 1-2 tbsp chopped pistachio

You’ll also need 6 x 10 cm shallow, tartlet tins

1. Start by making the sweet shortcrust pastry according to the method found later on this page and rest in the fridge for 30 minutes before using.

2. Roll out the pastry on a lightly floured surface until it is the thickness of fifty pence piece. Line the tartlet tins and prick the bases with a fork. Chill for 30 minutes. Set the oven to 180C fan/gas mark 6 and preheat a baking sheet.

3. Line the tart tins with pieces of crumpled non-stick baking paper and baking beans. Bake in the oven for 15 minutes, remove the paper and beans, and return to the oven for a further 8-10 minutes or until the base is dry and the edges are beginning to turn golden. The base of the case should now feel dry to the touch and completely baked through. Set aside to cool completely.

4. Combine the cream; sugar and lemon zest in a small pan over a low heat and stir constantly, until the sugar is completely dissolved. When bubbles start to form around the edges of the mixture, continue cooking gently without stirring for 2 minutes, try not to let the mixture boil. Remove from the heat and stir through the lemon juice. Finally, strain into a jug to remove any of the ‘bits’.

5. Remove the pastry cases from the tart tins, place your raspberries in the tart cases and pour the cooled but not cold lemon filling around them, not being afraid to let some of them poke out. Scatter with the chopped pistachios and allow to set in the fridge for a minimum of 2 hours.

Sweet shortcrust pastry recipe

250 g plain flour, plus a little for dusting

50 g icing sugar

A pinch of salt

135 g butter, well chilled and cut into small cubes

1 medium free-range egg, beaten

2–3 tbsp ice-cold water or whole milk

1. Sift the flour, icing sugar and salt into a large bowl or a food processor. Add the butter cubes and lightly rub in with your fingertips or pulse until the mixture resembles breadcrumbs.

2. Add the beaten egg and cold water or milk and use a round-bladed knife or pulse to combine the ingredients until the pastry comes together, adding a tiny bit more liquid if needed.

3. Gather it up with your hands and knead very briefly into a ball on a lightly floured surface. Try not to handle it too much at this stage, or the fat will get warm, and the pastry will become tricky to use and may turn out tough and chewy. Wrap in clingfilm and chill for 30 minutes before use.