Tangy Lemon Tart

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 175 g plain flour
• 1 pinch salt
• 75 g icing sugar
• 90 g very cold butter, cubed
• 1 egg yolk
• 2 tablespoons cold water
• 4 free range eggs
• 175 g golden caster sugar
• 2 lemons, zest of, finely grated
• 100 ml lemon juice, approx 3 juicy lemons
• 100 ml heavy cream

Recipe

• 1 mix the egg yolk with the cold water.
• 2 preheat a baking sheet in the oven at 190c, 375°f.
• 3 rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
• 4 add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
• 5 turn out onto a floured surface and knead for a few seconds.
• 6 roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
• 7 trim excess pastry, leaving a 1cm border.
• 8 chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
• 9 cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
• 10 then remove from the oven.
• 11 reduce the oven temperature to 160c, 325°f.
• 12 make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
• 13 transfer the mixture to a jug and carefully pour it into the pastry case. bake for 35-40 minutes.
• 14 the tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
• 15 cool completely on a wire rack and then remove it from the tin. as the tart cools, the filling will set perfectly.
• 16 dust with icing sugar and serve with crème fraiche and fresh berries.