“This is a real crowd-pleaser that sells well at Cafe St Honoré when we make them in summer. The raspberries make this dish sing as the sharpness cuts through the rich lemon filling. Perfect as a treat with a lovey cup of tea on a fine sunny day.”

Makes six 5-inch tartlets

To make the sweet pastry:

300g plain flour, sifted plus extra for lining tart cases

90g icing sugar

105g butter

1 and a half eggs

Melted butter for brushing

Cream the butter and sugar together until light and creamy, then gently fold in the flour a little at a time. Carefully mix in the eggs until you have a dough. Chill for half an hour then roll out to fill your tart shells. They shouldn't be any thicker than a couple of millimetres.  Brush the pastry with melted butter and sift a little flour over before blind baking with baking beans for 35 to 45 minutes at 180°C. Remove and allow to cool.

To make the lemon curd:

¼ pint lemon juice

2 eggs

170g caster sugar

17g cornflour

35g butter

Place a bowl over a pot of water on the stove that’s just under boiling point and pour in the lemon juice. Whisk in the rest of the ingredients gently and slowly until it starts to thicken and becomes a lemon curd. This may take 20 minutes or so. Be careful not to over-boil the water or let the pot boil dry. Allow to cool.

To make raspberry coulis:

1 punnet of raspberries

2 tablespoons caster sugar

A few drops of lemon juice

In a small pot on a low heat, bring the fruit, sugar and lemon juice to the boil and simmer gently for 5 minutes. Blitz in a liquidiser then pass through a fine sieve. Allow to cool.

To make the meringue:

3 egg whites

150g caster sugar

Whisk the egg whites until firm peaks appear then add the sugar 50g at a time whilst continuing to whisk. Place the mix into a piping bag and pipe small circles with peaks onto a lined baking tray and bake in a low oven (110°C) for 4 to 5 hours. Allow to cool.

To assemble the tart:

I punnet of raspberries for garnish

Make a pool of the coulis in the centre of a plate. Place the tart shell on top, then spoon in about 1 tablespoon of curd. Garnish with fresh raspberries and meringues.