Ben’s lemon tart

This tart is such a winner – everyone loves it.

SERVES 8 PREP 30 mins plus chilling and a few hrs resting COOK 50 mins MORE EFFORT V

250ml double cream

5 eggs

150g caster sugar

3 lemons, zested and juiced (you need 100ml juice) crème fraîche, to serve

For the pastry

450g plain flour

150g caster sugar 250g unsalted butter, cubed 1 egg, plus 2 yolks

1 First, make the pastry. Blitz the flour, sugar and butter in a food processor to a breadcrumb consistency, then add the egg and egg yolks and bring together to make a dough. Leave to rest for a few hours.

2 Roll the pastry out thinly on a floured surface, then use it to line a 20cm tart tin, leaving any overhanging pastry where it is. Chill in the fridge for 20 mins.

3 Heat oven to 160C/140C fan/gas 3. Line the tart case with baking parchment and fill with baking beans, blind bake for 15-20 mins, then remove the beans and bake for a further 5-10 mins. 4 Heat the cream in a saucepan until simmering. Whisk the eggs and sugar together for a few moments, then pour in the hot cream, stirring constantly with a spatula. Don’t use a whisk; otherwise you’ll incorporate too much air. Add the lemon zest and juice. Leave to settle, then skim off the bubbles that rise to the top. Pour the mixture into the tart case.

5 Reduce the oven to 150C/130C fan/gas 2. Bake for 45 mins until the mixture is set, but still has a little wobble. Leave to cool, then cut into slices and serve with crème fraîche.

PER SERVING 815 kcals • fat 48g • saturates 28g • carbs 82g • sugars 39g • fibre 2g • protein 12g • salt 0.5g