Caramelized Lemon Tart

Directions

1. 1
   Pastry: - Sift flour and sugar in food processor, add butter and process until it resembles breadcrumbs.
2. 2
   Add egg yolks and 1 tablespoon iced water and process until it comes together.
3. 3
   Form dough into disc and wrap in plastic wrap and chill for 1 hour.
4. 4
   Roll out and cover a 22 cm (8 3/4 - 9 inches) flan tin with a removable base and chill for 20 minutes.
5. 5
   Line with baking paper and fill with baking beans or rice and cook for 20 minutes at 180 deg C (350 deg F).
6. 6
   Brush with beaten egg and bake a further 5 minutes and reduce oven to 150 deg C (300 deg F).
7. 7
   Filling: - Place eggs and sugar in a bowl, whisk well and add cream, zest and strained juice and combine well.
8. 8
   Pour into pastry shell and bake at 150 deg C (300 deg F) for 15 minutes or until set.
9. 9
   Remove and cool in tin to room temperature.
10. 10
    Dust heavily with sifted icing sugar then using a blow torch lightly caramalise top, or pop under the griller (broiler).
11. 11
    This will keep refrigerated and in an air tight container for 2 days.