Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
3. Step
Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
4. Step
Pour into a pre-baked tart shell.
5. Step
Bake for 6 minutes.
6. Step
Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
7. Step
Leave the tart to cool before dusting with icing sugar.
8. Step
Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
