20g butter for greasing
650g pâte sablé
Pinch of flour
300 ml double cream
Egg wash made with 1 egg yolk and atsp milk
50g icing sugar to serve
Preheat oven to 200°C. Butter the flan ring and place in the freezer for 10 minutes. On a lightly floured surface roll out the pastry to about 4mm thick. Place on a baking sheet and line with the pastry. Trim the pastry then pinch the edges to make a frill about 1cm above the rim of the flan ring. Rest in the fridge for 15 minutes.
Wash lemons and grate the zests. Squeeze and strain the juice. Reserve with the zests.
Add the sugar to the eggs and beat lightly until smooth and well blended.
Whisk cream lightly for 10 seconds until slightly thick.
To prepare the filling stir the lemon zests and juice into the beaten eggs then whisk in the cream. Place in the fridge.
To bake the case blind line pastry with foil or greaseproof paper and fill with baking beans. Bake for 15 minutes. Remove beans and lining and keep warm. Do not remove the flan ring. Brush the inside with egg wash and return to the oven for about 5 minutes until the glaze is lightly coloured. Lower the oven temperature to 150°C.
To fill the tart lightly stir the filling and pour into the case. Bake at once at 150°C for about 1 hour.
When it is cooked trim the edges of the pastry so the rim of the tart stands about 3-5mm above the filling. Slide knife between the flan ring and the tart and as you gently lift off the ring rotate it a quarter-turn.