Ingredients

Method

In a mixing bowl place the flour and cubed butter and using your fingertips, rub the butter and flour between your fingers until the mixture resembles breadcrumbs. Mix through the sugar and lemon zest.

In a small bowl place the egg yolk and lemon juice and whisk together, add it to the butter and flour mixture and stir into the mixture. When it begins to clump together, use your hands to bring it together and knead lightly. Press into a disc, wrap in clingfilm and place in the fridge to chill for 15 minutes.

Lightly flour the work surface and roll out the pastry to line a 23cm deep flan tin. Do not trim the excess yet, prick the base with a fork and chill again in the fridge.

Preheat the oven for 375ºF or 325ºF Fan / 190ºC or 170ºC Fan

Place the tart tin on a baking sheet, line with baking paper and fill with rice or baking beans and bake in the oven for 16-18 minutes, remove the rice or baking beans and bake for a further 5-10 minutes or until cooked and golden. You can now trim the tart.

Reduce the oven to 325ºF or 300ºF Fan / 170ºC or 150ºC Fan

Filling

In a stand mixer the milk and sugar together for 10-15 minutes until the mixture looks like double cream. Pour the mixture into the pastry case on the baking sheet and bake for 8-10 minutes until just set and the crust is golden in colour. Be very careful not to overcook the tart. Remove from the oven and cool completely in the tin. Dust with icing sugar before serving.