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.

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.