Creamy lemon tart

1.Preheat oven to 180°C. Lightly grease a deep 23cm flan pan.

2.Process flour, butter and sugar until mixture resembles fine breadcrumbs. Add egg-yolk and 1 tablespoon water. Process until a dough forms, adding more water if required.

3.Turn pastry onto lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Chill for 30 minutes.

4.Roll out pastry between sheets of baking paper to a 3mm-thick round. Ease into pan, trimming any excess. Bake blind 10-15 minutes. Remove paper and weights. Bake for further 10 minutes. Allow to cool.

5.Meanwhile, prepare Filling; (see recipe below). Pour into pastry case. Chill overnight until set.

6.Preheat oven grill to hot. Line an oven tray with baking paper. Place lemon slices in a single layer. Brush with extra butter and sprinkle brown sugar over. Grill for 3-5 minutes. Allow to cool.

7.Arrange lemon slices on tart and serve in wedges with mascarpone.

8.Meanwhile, combine condensed milk and eggs in large, heat-resistant bowl. Whisk over a saucepan of simmering water for 10-15 minutes, until mixture thickens and coats the back of a spoon.

9.Remove from heat. Whisk in butter. Stir in juice and zest. Allow to cool slightly.