This is a great dessert that looks a lot a harder to make than it really is. You can either make one large tart to share or individual ones. And one of the great things about this recipe is that there is no need to bake the pastry blind before filling it. You can also make the pastry in advance and keep it in the fridge for a day or two until you are ready to use it.
I find the pastry goes quite a long way with this recipe, depending on how thinly you roll it. I always make one large tart case and several small ones. If you run out of filling before you run out of pastry cases, you can keep them in the fridge and use them another day for another filling.
20g caster sugar
2 teaspoons water (if necessary)
100g caster sugar
150ml double cream
zest and juice of 2 lemons
Rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the sugar. Add the egg and mix together into a ball. If necessary add the water. Lightly knead for a minute to make sure the pastry is smooth but do not overwork. Wrap in cling film and leave to rest in the fridge until you are ready to use it.
Roll out the pastry on a lightly floured surface, then use it to line your dish(es). Trim the edges, cover in clingfilm and return to the fridge for about 20 minutes.
Heat the oven to 180ºC.
Put the eggs, sugar, double cream and lemon zest and juice into a bowl and whisk well until creamy. Melt the butter and whisk it into the lemon mixture, then pour it into the chilled pastry case.
Put the tart in the oven and bake for 15 minutes at 180ºC, then reduce the heat to 160ºC and bake for a further 20 minutes or until the filling has set. Leave to cool for 1 hour before serving.
This tart is delicious still warm but is also lovely straight from the fridge the next day (if it lasts that long!).