Lemon Curd

1. Fill a medium pot with a little water and bring it to a gentle simmer. Place a heatproof bowl over the pot, making sure the bottom doesn’t touch the water.
2. Add the 3 large eggs, 3/4 cup caster sugar, and juice of 2 medium lemons to the bowl.
3. Whisk continuously for about 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon.
4. Remove the bowl from the heat and pour the lemon mixture through a fine sieve into a clean bowl to catch any little bits of cooked egg.
5. Add the 4 tbsp room temperature butter, 1 tbsp at a time, whisking well after each addition until smooth and glossy.
6. Stir in the zest of 1 medium lemon.
7. Press cling wrap directly onto the surface of the lemon curd so a skin doesn’t form.
8. Chill completely in the fridge before using. The curd thickens more as it cools.

Pastry

1. Preheat your oven to 350⁰F (180⁰C).
2. On a lightly floured surface, roll the cold puff pastry into roughly a 13 x 10 inch rectangle.
3. Sprinkle 1 tsp of cornflour onto a large baking tray and place the pastry on top.
4. Lightly wet the edges of the pastry with water, then fold the edges inward slightly to create a border.
5. Prick the centre all over with a fork so it doesn’t puff up too wildly.
6. Brush the pastry with the lightly beaten egg and sprinkle over the 1 tbsp castor sugar.
7. Bake for 18 to 20 minutes until deeply golden and crisp.
8. Remove from the oven and gently press the centre down with the back of a spoon while still warm. If it cracks a little, don’t stress, the filling covers everything anyway.
9. Transfer to a wire rack and cool completely before filling.

Cheesecake Filling

1. In a mixing bowl, beat the 250 g softened cream cheese with the 1/2 cup icing sugar until smooth.
2. Add the 1/4 cup fresh whipping cream and beat for another minute until creamy and slightly fluffy.
3. Fold in the 1/2 cup cold lemon curd using a spatula. Don’t overmix or the filling can loosen too much.

Assemble the Tart

1. Spread the lemon cheesecake filling evenly over the cooled pastry base.
2. Top with fresh raspberries and pitted fresh red cherries.
3. Dust lightly with icing sugar just before serving.
4. Chill for 20 to 30 minutes before slicing if you want cleaner slices.