A Very Special 8th of March Recipe
Lemon and Nougat Tart with Berries and Phyllo Pastry
 For the Tart –
For the base just buy a simple biscuit at a bakery or shop or make a regular sponge cake When cool, cut out with a ring or a cup and cut it straight so you are able to top it with Nougat Praline Cream
Praline Cream.
Praline Paste 20g, Gelatin 2 leaves (soaked in cold water till soft)
Whipping cream 200g (whipped stiff), Milk 100g, Eggs 3, Sugar 40g
Mix milk, eggs and sugar together in a pan over the stove making the mixture soft and when it is hot add the softened gelatin and place away from the heat. When the mixture is cool add the whipping cream, and praline paste to taste. If you want to add more sugar, add icing sugar (confectionary sugar).
Place the cream on the biscuit and refrigerate until the cream sets.
For the Sauce –
Juice from 2 Lemons, 2 eggs, 50g sugar, 20g butter Mix together in a pan on the stove in a double boiler and whip with a whisk until thickened.
Decoration (Phyllo Pastry)
Simply buy some Phylo (strudel pastry) in a shop and defrost.
Place the Phylo in a baking tray and brush with some melted butter with a brush, squeezing a bit of lemon on it and some honey.
Bake in a preheated oven for 2-3 min at 180 degrees C.
Once it is cold it will be crisp and you can break it into desired forms and stick it into the lemon tart as the photo shows.
Decorate the plate with some fresh berries.
You also may use Raspberry sauce on the plate for more color.
Raspberry Sauce
Fresh Raspberries 1 Cup, Sugar 50g, Water 1/2 Cup
Mix all together in a pan, bring to a boil, cool and blend in a mixer and strain through a sieve to remove the raspberry seeds.
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