Lemon Tart with Crème Fraiche

Pastry:

1. Note: The pastry component of this recipe makes enough for 2 tarts.
2. Rub the butter and flour together until you have fine breadcrumbs.
3. Mix the egg yolks with the icing sugar and then add to the flour and butter.
4. Mix and bring together but do not overwork.
5. Rest for one hour in the fridge.
6. Grease and lightly flour a 28cm x 2.5cm (11" diameter x 1" deep) plain flan ring and place on a rubberised mat or silicone paper, ensure you have a heavy flat baking tray to cook the tart on.
7. Roll out the pastry to a thickness of 3mm (0.11 inch) and then line the mould carefully pushing the pastry into the corners.
8. Line the tart with parchment paper or heavy duty cling film before filling with baking beans.
9. Chill for at least one hour.
10. Once rested bake at 180˚ C/ 356° F or until golden, remove the beans and return to the oven for the base to finish cooking.
11. Seal the pastry by brushing with egg yolk, place back in the oven to cook the egg.

Filling:

1. Gently heat the lemon juice with the sugar and zest, whisk onto the eggs and add the melted butter.
2. Mix well and then strain through a muslin cloth.
3. Carefully pour into the pastry case and then bake at 140˚C/284° F until set.
4. Allow to cool.

To serve:

1. Slice the tart into 8 and then dust with icing sugar.
2. Caramelize using a blowtorch and serve with a quenelle of crème fraiche.