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Blackberry, raspberry and Grappa lemon tart

From Gino D'Acampo. Serves 10

250g Pastry mixture (bought or home-made)
2 medium un-waxed lemons
4 tbls double cream
100g ground almonds
200g of caster sugar
8tbls Limoncello liqueur
4tbls Grappa
5 whole eggs
1 handful of blackberries
1 handful of raspberries
120g salted butter (room temperature)

Fold the sweet pastry into a buttered tart tin (approx. 25cm diameter/3cm tall). Let it rest in the refrigerator for approx. 2 hours. Pre-heat the oven to 180º. Line the pastry with grease proof paper , cover with baking beans and blind bake for 15 minutes. Remove from oven. Allow to cool before removing the paper and beans.

In a large bowl grate the peel of two lemons with their juice. Add the cream, almonds, sugar, eggs and butter and mix together to a smooth paste. Stir in the Grappa and Limoncello.

Place the berries on the bottom of the pastry and then pour the mixture on top and bake in a pre-heated oven of 180º for approx. 20 minutes. Allow the tart to cool in the oven. Once cooled place in the fridge for 1 hour. When ready to serve, decorate with a thick layer of icing sugar.