Step 1: Preheat a fan forced oven to 120C.
Step 2: Prepare one batch of Sour Cream Pastry and blind bake in a 28cm x 3cm tart tin, set aside.
Step 3: Place the lemon juice, cream, sugar and eggs into a large heat proof bowl and whisk together until well combined.
Step 4: Place a large pot half filled with water over a high heat and bring to the boil. Place the bowl of lemon mixture onto the pot of water and reduce the heat to medium.
Step 5: Continually stir the mixture with a spatula or wooden spoon until the mix reaches 60C (use a digital thermometer). If you don’t have a thermometer, cook the mix until it just starts to thicken and lightly coats the back of the wooden spoon, then remove from the heat and strain into a jug.
Tip: Don’t whisk the mixture at this point, or you will end up with small bubbles in the tart.
Step 6: Place the blind baked tart shell on a flat tray lined with baking tray then carefully pour in the filling to the very top of the tart.
Step 7: Place into the preheated oven on the middle shelf and bake for 25 minutes or until the middle reaches 70C. It should have a slight wobble when gently shaken.
Step 8: Remove from the oven, place onto a cooling rack and allow to cool to room temperature.
Step 9: Serve with fresh raspberries, slices of dried apple and mascarpone.