Lemon Tart

Pastry:

220 gr flour

100 gr sugar

100 gr sugar

4 egg yolks

1 tsp vanilla

Filling:

175 sugar

5 eggs

142 ml double cream

zest and juice of 2 lemons

Make the pastry by putting all the ingredients into a food processor and whizzing until they come together in a dough.  Chill for an hour.

Heat the oven to 180C (   ).  Toll out the pastry to the thickness of a £1 coin and line a 22 cm tart dish.  Chill for 30 minutes  Line the tart with baking parchment and fill with baking beans.  Bake for 15 minutes.  Remove the paper and baking beans and bake for a further 15 minutes.

When done, turn the oven down to 130C.   

 In the meantime make the filling.  Beat the sugar with the eggs, whisk un the cream, stir in the lemon juice and zest, then leave to settle for 10 minutes.

Skim andy froth off the top of the lemon filling.  Pour into the cooked pastry case, and bake for about 45 minutes to an hour.  Leave the tart to cool for a few hours.  Then dust with icing sugar and use a blowtorch or very hot grill to glaze the top of the tart 0 be careful not to burn it.