Lemon tart like a pro

Jake Boyce, head chef at London restaurant Minnow, tells us how... TO MAKE base, rub together 100g butter and 200g plain flour. Add 50g sugar, pinch of salt, ½ cup cold water. Bring dough together and leave to rest in fridge for 30 minutes. Roll out ½cm thick and blind-bake in buttered tart case for 20 minutes.

Beat 2 eggs in bowl with 50g sugar. Add juice and zest of 1 lemon, 100ml cream and 100g ground almonds. Pour into tart case, bake at 150c for 25 minutes. Leave to cool and serve with vanilla cream.