1 quantity Sour Cream Pastry (use the sweetened recipe)
For the filling:
5 Free-Range Eggs
220g Caster Sugar
300ml Thick Cream
Zest & Juice of 2 Lemons
Grease a 23cm (9inch) loose-based fluted flan (tart) tin. On a lightly floured workbench roll out the pastry to about 8mm thick, then use it to line the flan tin. Trim the edges, then leave to rest in the fridge for 20minutes. Meanwhile, preheat the oven to 180C.
Place the flan tin on a baking tray. Line the tart shell with baking paper and fill with baking beads/ uncooked rice or dried beans. Blind bake the pastry for 10minutes, then remove the baking beads and bake for a further 10minutes. Remove from the oven and leave to cool slightly. Turn the oven temperature down to 160C.
Place all the filling ingredients in a bowl. Whisk using an electric mixer until smooth and well combined. Set aside to rest for 10 minutes.
Pour the filling into the tart shell. Bake for 30 minutes, or until the filling has set. Remove from the oven and leave to cool to room temperature. (If making the tart ahead, you can refrigerate it and bring it back to room temperature for serving.
Serve with thick cream and a dusting of icing sugar.