Lemon tart

1. place flour, butter an icing sugar in food processor and process until mixture remembles fine breadcrumbs

2. while motor is running add egg yolks and process to combine. add ice water and process until dough just comes together

3. turn dough out onto lightly floured work surface and gently bring together to form a ball

4. flatten into disks, wrap in plastic wrap and refrigerate for 1 hour

5. preheat oven to 180C. roll dough out between 2 sheets of non-stick baking paper to 3mm thick

6. line 34 x 11cm tart tin with pastry, trim edges and prick base with fork, refrigerate for 30min

7. line pastry case with non-stick baking paper and fill with baking weights. bake for 15min, remove paper and weights and bake for further 10min until pastry is lightly brown. reduce oven to 140C

8. place cream, eggs, egg yolks, caster sugar and lemon juice in bowl and whisk to combine. Strain through sieve and pour into tart shell

9. bake until just set, about 30-35min

10. allow to cool and refrigerate until completely set

11. dust with icing surgar to serve