Lemon tart

1.Place flour, a pinch of salt and butter in a food processor. Pulse until mixture resembles breadcrumbs. Add sugar, egg yolk and vanilla and process until mixture comes together, adding 1-2 tablespoons chilled water, if necessary.

2.Turn dough out onto a lightly floured surface and knead lightly to form a ball. Wrap in plastic wrap. Chill for 20 minutes.

3.Preheat oven to 190°C (170°C fan-forced). Roll out dough on a lightly floured surface to fit a 23cm flan pan. Using a rolling pin, transfer to pan. Press pastry firmly into pan without stretching pastry. Trim excess and lightly prick base with a fork.

4.Line with greaseproof paper and half fill with dried beans or rice. Blind bake for 20 minutes. Remove paper and beans and bake for another 5 minutes. Cool in pan.

5.Reduce oven to 180°C (160°C fan-forced). To prepare filling, whisk together eggs, sugar, lemon rind, juice and cream. Pour into tart shell and bake for 40 minutes. Dust with icing sugar and serve with cream.