Lemon Tart

Put Unsalted Butter (2/3 cup), All-Purpose Flour (2 cups), Egg (1), Water (1.5 oz), Powdered Confectioners Sugar (11 tsp), Lemon Zest (1) into the bowl of a stand mixer fitted with the paddle attachment. Turn to slow speed, and mix until just combined. Be careful not to over mix.

Transfer to a clean, dry surface, flatten pastry to a square shape, wrap in cling film and chill in the fridge for 30 minutes.

Preheat oven to 200 degrees C (400 degrees F) traditional bake.

When the pastry is chilled, take it out from the fridge. Sprinkle extra flour on the table and roll pastry to 2.5 to 3-mm thick.

Place in a 25-cm flan tin and trim excess pastry above the tin edge, then make holes with a fork. Top with baking paper and baking beans.

Put tin onto shelf 1 (bottom of oven) for 15 minutes, then remove the beads and baking paper.

Put back into the oven for another 10-15 minutes or until golden brown.

Remove from the oven and allow the pastry to cool in the tin. Once the pastry shell cooled (it might take 1/2-1 hour). Preheat oven to 180 degrees C (350 degrees F) steam bake.

Add Eggs (4), Kemps Heavy Whipping Cream (3.5 oz), Caster Sugar (2/3 cup), and juice of a whole lemon in a large bowl and use a hand whisk to whisk together until smooth. Strain mixture into a pouring jug.

Put pastry tin onto shelf 2 (middle of the oven). Slightly pull the shelf out of the oven. Carefully pour in filling and push the wire back gently. Bake for 25 minutes.

Transfer to a wire rack to cool, before removing from tin and serving.