Step 1

Pre-heat the oven to 350°F (180°C).

Step 2

Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).

Step 3

Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.

Step 4

Pour into a pre-baked tart shell.

Step 5

Bake for 6 minutes.

Step 6

Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.

Step 7

Leave the tart to cool before dusting with icing sugar.

Step 8

Serve with the raspberry chantilly, fresh raspberries and mint for garnish.

Step 9

Enjoy!