Lemon verbena tart with raspberries
Ingredients
- 190g unsalted butter softened
- 1 egg yolk beaten
- large pinch of golden caster sugar
- 40g full-fat milk
- 250g plain flour plus extra for dusting
- 20 lemon verbena leaves
- 150ml double cream
- 5 whole eggs (see tip)
- 160g golden caster sugar
- 4 lemons juiced and 2 zested, plus extra zest to serve
- raspberries and icing sugar, to serve
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