Lemon Mousse and Shortbread Tart
Ingredients
50g caster sugar, plus extra to sprinkle
200g plain flour
100g butter, softened
1 tsp lemon thyme – optional
1 tsp Irish Sea Salt flakes
2 pots Irish Yogurts Clonakilty Gourmet Lemon Sicilian Yogurts
250ml cream, whipped
400g Raspberries
100g Mini Meringues
Method
- Preheat the oven to 160˚C. Line a 20cm tart tin with parchment paper.
- In a bowl, combine the butter and sugar, and flour with some lemon thyme.
- Gently push the dough in the tart base tin evenly. Sprinkle with caster sugar, salt flakes and extra lemon thyme if desired, and chill in the fridge for 10 minutes
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Remove from the oven and set aside to cool on a wire rack.
- Once cooled, prepare the mousse, in a bowl, combine the Lemon Yogurts with the cream until smooth. Taste to check the flavour and add extra lemon yogurt if desired. Spoon the mixture over the shortbread
- Scatter the fresh raspberries and sprinkle with the mini meringues and extra lemon thyme if desired.
