Spread the chocolate on the pastry. Spoon the lemon mixture over the chocolate. Cover and refrigerate for 2 hours or until set. Arrange the raspberries on the tart. Garnish with the mint.

Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin ...

Four tablespoons of gin give it a boozy kick, the lemon and limes make it super-refreshing – serve with extra citrus slices for the full G&T experience. 5) Raspberry sorbet Embrace tart ...

Put containers in the freezer to store the sorbet. Blend the chilled sugar syrup, chilled kombucha and lemon juice and churn in an ice cream machine. Put in the cold container, cover and put in ...