200 gm plain flour 180 gm icing sugar 150 gm unsalted butter grated rind of large lemon
Chill the butter and cut into small pieces. Process all ingredients until well combined (do not over-handle). Turn into a lined and buttered 23 cm springform pan and press over the base.
Bake in the centre of a 190°C for 20-25 minutes, or until golden and firm. Remove from the oven.
75 gm dark chocolate, finely chopped 250 gm rasberries, picked over 100 gm caster sugar
While the pastry is still warm from the oven, scatter the chololate over the base and set aside to melt and cool.
Scatter rasberries over the chocolate and sprinkle with sugar.
3 large eggs 3 tblspn plain flour 3/4 tspn baking powder 3 tblspn fresh lemon juice 250g rasberries, picked over clotted cream
Process all ingredients except the rasberries and cream until well combined. Pour over the filling, and bake in the centre of a 180°C oven for about 50 minutes, or until golden and just set. Cool in the pan.
To serve, top with clotted cream and the remaining berries.