Fruit tart with lemon cream and raspberry coulis

Sift the cake flour and the icing sugar separately.

Combine the sifted icing sugar with butter and half an egg, then add the sifted flour.

Knead the dough on a lightly floured surface and roll it out evenly to fit a nine-inch tart pan.

Preheat the oven to 325. Cover the dough with parchment paper and fill with pie weights.

Bake 10 minutes.

Bake another 10 minutes.

Puree raspberries and sugar in a blender for the coulis.

Pour the coulis into the cool tart shell and freeze 30 minutes.

For the lemon cream, combine one third cup lemon juice, lemon zest, two eggs and half a cup of sugar, whisking constantly so the eggs do not scramble.

Whisk in half a cup of butter. Refrigerate until set.

Fill the tart shell with lemon cream up to the rim. Freeze 10 minutes, then another 10 minutes.

Top with strawberries, kiwi and grapefruit to match the book's photograph.