Low fat limoncello tart with vodka and raspberry coulis

Ready to serve

Ingredients

For the pastry:

• 175g plain flour
• 90g polyunsaturated margarine
• 1 tbsp icing sugar

For the filling:

• 2 eggs and 2 egg whites
• 100g golden caster sugar
• 1 1/2 lemons, finely grated zest and juice
• about 75ml of limoncello liqueur
• 200ml tub of crème fraiche
• icing sugar, for dusting

For the sauce:

• 200g raspberries, plus extra to serve
• 1 tbsp icing sugar
• 3 tbsp limoncello liqueur, or vodka

1. For the pastry: with your fingertips, mix together the flour, margarine and icing sugar in a mixing bowl until it has the consistency of breadcrumbs. Add cold water, a tiny bit at a time (do it with small tablespoons) until you can form a sticky but firm dough.

2. Roll out the dough on a lightly floured surface and use to line a 23cm round x 2.5 cm deep, fluted tart tin (try and get a tart tin with a detachable base, it makes it so much easier when removing said tart after cooking). Trim the pastry edges by rolling over the tin with a rolling pin, then press the pastry into the flutes so it sits slightly proud of the rim. It doesn't matter if your tart base is patchy (it's kind of hard to roll a perfect circle; if you manage it let me know) but you can just smooth in new pieces to patch up the gaps in the tart tin.

3. Lightly prick the base with a fork then put in the fridge for 10 minutes while you prepare the filling. Pre-heat the oven to 190C/fan 170C/gas 5. When I made this, I put it in on a higher heat (we have an Aga, so it's not really accurate, but it was in an oven which can be anything from gas mark 3 to 6) for 10 minutes first which firmed it up, and then put in a gas mark 2 oven for about half an hour to help it to cook through.

4. For the filling: beat together the eggs and egg whites to combine. Put the sugar in the bowl with the eggs and whisk together until mixed. Stir in the lemon zest. Pour the lemon juice into a measuring jug - you should have about 50 ml - then make it up to 125 ml with limoncello. Stir this into the egg mixture. Set aside for the lemony flavours to develop.

5. Place the lined tart tin on a baking sheet, line the pastry with a sheet of foil and fill with baking beans. Bake for 15 minutes to set the pastry, then remove the foil and beans and cook for a further 10-12 minutes until the pastry case is cooked (there's no need to buy baking beans, you can use old lentils or dried pulses if you have any).

6. Strain the lemony egg mixture into a jug. Spoon the crème fraiche into a bowl then gradually stir in the lemony mixture. Return this to the jug and pour into the pastry case. Put in the oven. Lower the temperature to 150C/fan 130/gas 2 and bake for 25 minutes or until just set but when the tin is shaken, it still has a slight wobble in the centre. Remove and cool.

7. For the raspberry sauce: crush the raspberries with the sugar in a bowl, using a fork. Press through a sieve then stir in the limoncello. We had run out of limoncello by this point, so I made it with vodka instead. Put in at least 3 tablespoons of vodka, or less if you don't want it so alcoholic-tasting (but that would be absurd). Dust the tart with sifted icing sugar and serve with the sauce and a few extra raspberries.

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