Classic Lemon Tart

Method

1. Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly.
2. 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.
3. Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
4. Preheat oven to 200°C.
5. Remove from the fridge and roll out to fit a 28cm tart tin with a removeable base. Press into the tin with pastry overhanging the edge slightly. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 10 minutes. Remove the beads and paper and bake for a further 10 minutes or until lightly browned. Remove from the oven and cool slightly.

For the filling

1. Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time.
2. Strain mixture through a fine sieve. Pour into cooled tart shell.
3. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre.
4. Allow the tart to cool completely. Serve a slice dusted with icing sugar with a dollop of crème fraiche.