Ingredients
250g plain flour
2 tablespoon icing sugar
pinch of salt
150g unsalted butter, chilled and cut into cubes
1 egg yolk
2-3 tablespoons iced water
1 cup freshly squeezed lemon juice
¾ cup caster sugar
½ cup cream
5 eggs and 4 egg yolks
crème fraîche to serve
Preparation
Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly.
Add butter and process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary.
Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
Preheat oven to 180°C or 160°C fan forced.
Remove from the fridge and roll out to fit a 28cm fluted tart tin with a removable base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 20 minutes. Remove the beads and paper and bake for a further 5 minutes or until lightly browned. Remove from the oven and cool slightly.
Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely.
Serve a slice dusted with icing sugar with a dollop of crème fraîche.
