Lemon Drizzle Bakewell Tart

METHOD

Start by making the pastry case:

1. Grease a 9-inch tart tin with a little butter.
2. Roll out the pastry so it's larger than the tart tin and roughly 5mm in thickness. Carefully lay it over the tin and use your fingertips to press the pastry into the sides and base of the tin. Trim off any excess pastry and prick the base of the tart with a fork.
3. Place in the freezer for 30 minutes to chill the pastry (this will stop it from shrinking in the oven).
4. Meanwhile, preheat the oven to 180°C (fan).
5. Take the pastry case out of the freezer and line it with greaseproof paper and baking beans (or rice). Blind bake for 15 minutes, then remove the paper and baking beans and put back in the oven for 10 minutes until the pastry has dried out and is light golden brown.

Whilst the pastry case cools down, make the frangipane filling:

1. First lower the temperature of the oven to 160°C (fan).
2. Beat the butter and sugar together until light and fluffy. Now beat in the eggs one at a time. Add the ground almonds and Whittard Lemon Drizzle White Hot Chocolate and fold everything together to combine.
3. Spread the lemon curd over the base of the pastry case, leaving a 1-inch border around the outside edge.
4. Spoon or pipe the frangipane mixture on top. Give the tin a gentle shake to level the filling out.
5. Bake for 30 minutes until the filling is golden and springy to the touch. Leave to cool completely in the tin.

For the icing:

1. Carefully remove the tart from the tin and place on a pretty plate, cake stand or board.
2. Mix the icing sugar and water together in a small bowl to make a thick but pipeable icing. If the icing is too thin add another spoonful of icing sugar, if it’s too thick add a drop more water until you reach the right consistency.
3. Drizzle or pipe the icing over the tart, then slice and enjoy!