The pastry makes double because sometimes it’s good to have a little extra but either halve it or put the rest in the freezer for another time.
- 500g plain flour, plus extra for dusting
- 140g icing sugar
- 250g unsalted butter, cubed
- 4 egg yolks
For the filling
- 5 eggs
- 140g caster sugar
- 150ml double cream
- Fresh lemon juice (about 100ml/3.5fl oz) and 2 tbsp lemon zest
- Fresh mint or basil
- To make the pastry, mix the flour and icing sugar in a bowl then rub the butter into the flour with your fingers until crumbly.
- Mix in the egg yolks.
- If the pastry is feeling a little dry, add 1-2 tbsp water until it comes together.
- Roll into a ball and divide in half (freeze one half).
- Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 minutes in the fridge.
- While the pastry is chilling, make the filling.
- Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
- Take your pastry from the fridge and roll out on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin.
- Press down gently on the bottom and sides, then trim off any excess pastry.
- Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
- Heat the oven to 160C/140C fan/gas 3.
- Line the tart with foil and fill with rice or dried beans. Bake for 10 minutes, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity.
- When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set.
- Leave to cool, then remove the tart from the tin and serve chilled with fresh, thick cream and some fresh herbs like basil or mint.
To really dial up this dessert, you could serve it with a basil sorbet or thin layer of basil jelly on the top!