Serves 4 - Makes one 24cm tart or 4 x 6cm individual tartlets
Pastry
180g butter, diced
240g plain flour
pinch salt
1/4 cup iced water
Filling
5 eggs
220g caster sugar
finely grated zest and juice of 3 lemons
200 ml cream
icing sugar
cream to serve
1 To make the pastry put the butter, flour
and salt into the bowl of a food processor. Pulse until it resembles fine breadcrumbs then drizzle in enough water for the pastry to just hold together. Remove the pastry, wrap and chill for 30 minutes.
2 Roll out and line the loose-bottomed tins then chill for 15 minutes. Preheat oven to 180C. Bake the pastry blind for 10 minutes.
3 Reduce the oven temperature to 160C. Beat the eggs then add the sugar, zest, juice and cream. Pour into the pastry case and bake for about 15 minutes for tartlets, 30 for a large tart. The filling should be just set with a slight wobble. Let cool in the tin.
4 Spoon enough icing sugar to cover the top in a thin but even layer. Caramelise using a brulee torch. Serve with a little softly whipped cream.
