SERVES 6 PREPARATION: 15 MIN COOKING: 40 MIN CHILLING: 1 HR
375ml (1½c) flour
30ml (2T) icing sugar
180g butter, chilled and cubed 30ml (2T) ice-cold water
250ml (1c) cream
3 egg yolks
125ml (½c) castor sugar
125ml (½c) lemon juice
50g dark chocolate to decorate
Preheat the oven to 180°C and grease a 20-cm tart pan.
1 PASTRY Process the flour, icing sugar and butter in a blender until the mixture resembles fine breadcrumbs. Add the water and process until the mixture comes together in a smooth ball. Wrap in clingfilm and chill for 30 minutes.
2 On a floured surface, roll out the pastry and line the base of the tart pan.
3 Cover the pastry base with baking paper and put uncooked beans or rice on top of the paper. Bake blind for 10 minutes. Remove the beans or rice and bake the pastry for another 5 minutes. Remove from the oven and allow to cool.
4 FILLING In a large mixing bowl, mix the cream, eggs, egg yolks, sugar and lemon juice until combined. Pour into the baked pastry shell and bake for 25 minutes or until just set. Cool and refrigerate until completely set.
5 Melt the chocolate in a microwave-safe bowl at full power for 1 minute, stirring after 30 seconds. Put the chocolate in a piping bag and pipe patterns on the tart. Leave to set for a few minutes before serving.