Lemon Cream Tart

In the bowl of a standup mixer fitted with a paddle attachment, or a medium bowl, cream together the butter and icing sugar. Add the yolks and mix until combined. Add the flour and salt and combine just until the mixture comes together and forms a soft dough.

Shape the dough into a squat disk about an inch thick. Wrap in plastic and refrigerate about an hour or up to three days.

Line the base of the tart pan with parchment paper.

Prepare the Sweet Tart Dough as per the instructions (above) and place the dough onto a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll (over the plastic) from the centre toward the pastry’s edge in all directions until about ⅛ inch (3 mm) thick.

Drape the dough over your rolling pin (or use your hands) to transfer the dough to the paper-lined tart pan with the plastic wrap facing up (it’s easier to press the dough into the pan if you leave the plastic wrap intact). If the pastry breaks, use your hands to press the dough, piecemeal if necessary, into the pan and along the sides. Press the dough into the sides of the tart with your fingers and trim any excess dough. If desired, use a flat-bottomed cup to level the pastry. Refrigerate for at least 20 minutes. Reserve the excess dough for another use.

Preheat oven to 375°F (190°C).

Retrieve the tart from the fridge and, using a fork, prick the dough along the base and sides (this prevents the dough from buckling when heated). Cover with parchment paper or foil and fill to the top with pie weights.

Transfer to a baking tray and bake for 20 minutes in the preheated oven, rotating the tray once to promote even browning. Remove the tart from the oven, remove the parchment or foil and pie weights and brush the base with egg yolk. Bake uncovered for another 5–10 minutes, or just until the pastry is cooked through, covering with foil if necessary to prevent burning.

Cool on a wire rack. Do not remove the tart pan.

In a medium bowl, whisk together the whole eggs, 2 yolks and granulated sugar. Add the lemon juice and mix to combine.

In a separate medium bowl, whisk the whipping cream to a soft peak. Fold the whipping cream into the lemon mixture in 3 batches, using a spatula or large whisk until no white streaks remain. The whipping cream will deflate somewhat as you mix. Pour the mixture into a spouted container.

Place the cooled baked tart shell on a baking tray lined with foil or parchment, positioned near the oven. Pour the lemon mixture into the tart shell.

Carefully transfer the tart to the preheated oven. Bake for 35-40 minutes until just set and slightly browning. You can tent the pie with foil if necessary once the filling sets, but don’t do so beforehand as the filling tends to stick to the foil.

Cool on a wire rack. Serve at room temperature and dust with powdered sugar, if desired.