Lemon Tart

1. 1

   Combine flour and a pinch of salt in a food processor. Add butter, 1/2 cup sugar, egg yolk and vanilla. Pulse for 30 seconds, until mixture resembles breadcrumbs. Process continuously until mixture comes together, adding 1-2 tbsp water, if necessary. Turn out dough and knead lightly into a ball. Wrap in plastic wrap and chill for 15-20 mins.

2. 2

   Preheat oven to 375u00b0F. Roll out dough on a lightly floured surface then use to line an 8 1/2 inch tart pan. Trim excess and lightly prick base with a fork. Line with parchment paper and fill with pastry weights. Blind bake for 12 mins, until lightly browned. Remove paper and weights and let cool in pan. Reduce oven to 350u00b0F.

3. 3

   Meanwhile, to make the filling, whisk whole eggs with remaining sugar. Add lemon zest and juice. Lightly whip cream then fold in. Transfer to prepared tart shell and bake for 40 mins. Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

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