Ingredients (makes one 9 inch tart)

  • Store bought short pastry (or make your own if you have time)

  • 5 medium eggs

  • 150g caster sugar

  • 150ml whipping cream

  • Juice and zest of 2 lemons

  • 25g icing sugar

  • 180g crème fraiche

     

Method

  • Preheat oven 160 degrees C.

  • Follow the packet instructions to prepare the pastry crust.

  • Place the pastry into the tin and press down gently on the bottom and sides, then trim off any excess.

  • Now line the pastry with baking parchment and fill with uncooked beans or rice. Bake the pastry following the packet instructions and then set aside to cool. Once cooled remove the beans or rice (these are just used to help ensure the pastry doesn't go soggy).

  • Use a chilled glass bowl to whisk the eggs and caster sugar together. Now add the whipping cream, lemon juice and zest and orange juice, and beat together until smooth. Try to not let too much air in to the mixture.

  • Place the crust on to a baking sheet and pour in the lemony mixture. Bake for 30 minutes or until just done. When ready, the centre should spring to the touch.

  • To finish, dust with icing sugar and serve with crème fraiche. It is best served at room temperature or chilled.