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1
Make the pastry In a small bowl, whisk the cream with the egg yolk.
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2
In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt.
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3
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
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4
Using a rubber spatula, gently stir in the yolk mixture.
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5
Using your hands, gently knead the pastry just until it comes together.
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6
Wrap in plastic, flatten it into a disk and refrigerate for at least 1 hour.
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7
Make the pastry Preheat the oven to 375 and coat a 9-inch fluted tart pan with a removable bottom with vegetable oil spray.
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8
On a floured work surface, roll out the pastry to a 12-inch round and ease it into the pan, pressing it into the corners.
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9
Roll the rolling pin over the tart pan to cut off any excess pastry.
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10
Refrigerate for 10 minutes.
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11
Make the pastry Line the tart shell with parchment paper and fill it with pie weights or dried beans.
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12
Bake in the center of the oven for 15 minutes.
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13
Carefully remove the paper and weights and bake the tart shell for 20 minutes longer, until golden brown.
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14
Let cool completely.
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15
Meanwhile, make the filling In a large, heavy saucepan, combine the whole eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth.
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16
Set a strainer over a bowl near the stove.
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17
Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon, about 3 minutes.
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18
Remove from the heat and add the butter a few pieces at a time, gently whisking until incorporated.
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19
Immediately strain the filling into the bowl.
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20
Scrape the filling into the cooled tart shell and refrigerate until chilled, about 2 hours.
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21
Meanwhile, make the filling Remove the tart ring and cut the tart into wedges.
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22
Serve with whipped cream.
