for 8 pieces

Pastry dough

200 g	white flour
50 g	sugar
¼ tsp	sea salt
1	organic lemon, grated zest, juice set aside
1	organic lime, grated zest, juice set aside
100 g	butter, cold, cut into pieces
2 tbsp	water

Citrus and basil curd

2	fresh eggs
2	fresh egg yolks
150 g	sugar
½ bunch	basil, roughly chopped
100 g	butter, cut into pieces

Meringue

2	fresh egg whites
1 pinch	salt
70 g	sugar

Raspberry salt

1 tbsp	raspberry crumble
1 tsp	sea salt

How it's done

Pastry dough

Mix the flour, sugar, salt, lemon zest and lime zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins. On a lightly floured surface, roll the dough out into a rectangle of approx. 18 x 26 cm, transfer to the prepared tray. Prick firmly, refrigerate for approx. 30 mins.

To blind bake

Cover the dough with baking paper, weigh down with dried pulses. Bake for approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the baking paper and pulses, bake for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Citrus and basil curd

Place the eggs, egg yolks, sugar, basil and the reserved lemon and lime juice in a thin-sided bowl, suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Reduce the mixture for approx. 6 mins. to a thick curd, stirring constantly, then stir in the butter, pour the curd through a sieve into a bowl. Fill the tart with the curd, cover and chill for approx. 1 hr.

Meringue

Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites are glossy and very stiff. Spread the egg whites on top of the curd using a fork. Scorch the meringue with a blowtorch until golden brown.

Raspberry salt

Roughly grind the raspberries and salt using a mortar and pestle, sprinkle on top of the meringue.

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