Lemon tart

Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.

While the motor is running, add the egg yolks and process to combine. Add the ice water and process until the dough just comes together.

Turn the dough out onto a lightly floured work surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 180°C. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Line a 34cm x 11cm lightly greased, loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes.

Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Reduce the oven temperature to 140°C.

For the lemon filling, place the cream, eggs, egg yolks, castor sugar and lemon juice in a bowl and whisk to combine. Strain through a sieve and pour into the tart shell.

Bake until just set, about 30 – 35 minutes. Allow to cool and refrigerate until completely set. Dust with icing sugar to serve.