Lemon Tart

Place all pastry ingredients in a food processor and process until the mixture forms dough. Alternately, beat together the butter and icing sugar until light and fluffy and then stir in the sifted flour. Wrap in plastic cling film and chill for 10 minutes until firm, then rollout on a lightly floured board. Line a 26cm × 2cm loose based flan dish with the pastry and place in the freezer to chill for ten minutes.

Cover the pastry with a sheet of baking paper and fill with rice. Bake in a preheated 180 °C oven for 15 minutes. Remove the rice and paper and bake for a further 5 minutes or until light golden brown.

To prepare the filling, beat together the eggs and caster sugar until thick then beat in the lemon juice, lemon rind, NESTLÉ Cream and flour. Pour into the pastry shell, return to the oven and bake for 25-30 minutes or until the filling is just set. Allow to cool before removing from the tin and serving, dusted with icing sugar.