Citrus Tart With Preserved Lemon Cream and Fresh Fruit Recipe - Great British Chefs

Ingredients

• 250g of unsalted butter, softened, plus 10g butter for greasing tart ring
• 120g of caster sugar
• 1/2 preserved lemon, rind finely chopped
• 2 Freshlay Farms Golden Yolker® eggs
• 1/2 tsp vanilla extract
• 430g of Doves Farm Organic Plain White Flour
• 1/2 tsp salt
• 200ml of whipping cream
• 150g of caster sugar
• 1 tsp preserved lemon brine
• 1 preserved lemon, rind finely chopped
• 4 platinum grade gelatine leaves, about 12 grams
• 3 lemons, juiced (around 100ml)
• 4 limes, juiced (about 100ml)
• 3 oranges, juiced (about 100ml)
• 500g of caster sugar
• 4 Freshlay Farms Golden Yolker® eggs
• 150g of unsalted butter
• 1 lime, sliced into thin rounds
• 10 raspberries
• 10 blueberries, sliced in half
• 1 handful of mint leaves