Tom Browns Brasserie Recipe of the Month - Lemon Tart Berry Compote.

Ingredients (to make 1 tart - 12 portions):

Method:

Lemon Mix

1. Place a pan of boiling water on stove.

2. In separate bowl add zest & juice of 2 lemons.

3. Place 16 egg yolks and sugar in another bowl & whisk over boiling water, until thick and creamy - this is called a Sabayon.

4. Warm cream until a gentle boil..

5. Add lemon juice and zest to the sabayon, followed by the cream - whisking all the time.

6. Soak gelatine leaves until soft, then add to mix until dissolved.

Sweet Pastry

1. Put eggs. sugar & cream in mixing bowl.

2. Rub in margarine or butter

3. Rub in flour and add a pinch of salt.

4. For best results, leave to stand for 30 mins.

5. Then roll out to 1cm thickness and lay in greased baking dish and bake 'blind' (For an article on baking blind CLICK HERE.)

6. Leave blind baked pastry to cool - add Lemon Mix and put in fridge to set.

Berry Compote

1. Soak three leaves of gelatine until soft.

2. Gently boil up mixed berries add gelatine then set.

3. Garnish with a sprig of mint

Et Voila!