Tangy lemon tart recipe

120g Salted Butter (cold)
80g Icing Sugar
3 egg Yolks
250g Cake Flour
25ml Cold Water

Part 1:

Place the cold butter, flour and icing sugar into a food processor and blitz until a fine crumb consistency is reached.
Add egg yolks and blend.
Give the processor a good scrape and blitz again to ensure all the dry ingredients are incorporated.
Slowly add cold water until the dough comes together. It should be smooth and soft.
Wrap well in cling wrap and place in the fridge for 45 minutes.

Part 2:

Grease a 24cm tart tin or ceramic tart plate.
On a floured surface, roll the refrigerated pastry dough into a circle about 25cm in diameter and roughly 4mm thick.
Roll over your rolling pin and line your pastry base or tart tin and press in to line the bottom and sides.
Leave the edges rough but neat and prick the base with a fork.
Refrigerate for a further 45 minutes.

Part 3:

Preheat your oven to 160°C.
Line the pastry base with tinfoil and fill with baking beads or rice/ beans and bake for 10-12 minutes.
Remove foil and beans and bake for a further 20 minutes.
Remove from the oven and brush the entire surface with beaten egg. Reduce the heat to 140°C and return to the oven to bake for 2 minutes.
Remove and cool.

8 Large Eggs
240g Castor Sugar
250ml Double Cream
2 heaped tbsp Grated Lemon Zest
125ml Lemon Juice

Beat together eggs and sugar.
Add Lemon juice and zest. Mix well.
Add double cream and mix until incorporated (may be slightly lumpy)
Refrigerate the mixture, uncovered, for 30 minutes.
When the pastry base is ready, remove the mixture from the fridge and heat gently in a heavy bottomed saucepan on a stovetop until just warm.
Place the pastry base close to the oven and pour the liquid into the base.
Carefully place into a preheated oven at 150°C.
Bake for 40 minutes until just set.
Remove and allow to cool at room temperature. Refrigerate for at least 2 hours prior to serving.
Dust with icing sugar and serve.