Step 1 Preheat oven to 180°C fan-forced (200°C conventional) Step 2 Flour your benchtop and unroll the chilled pastry sheet. Depending on the size of your store bought pastry sheet, you can either gently roll the sides out until you are able to cut a 26cm circle or you can cut a circle as big as possible and add a little to one side to patch the base (this is the method I used). Line a 23cm loose bottom tart tin with the pastry, gently pushing it into the edges of tin. Chill for 15 mins in the freezer. Step 3 Blind baking the pastry will prevent a soggy base. To do this, line pastry with baking paper, and fill with baking weights (you can use ceramic weights, uncooked rice, granulated sugar, or dried chickpeas as baking weights), making sure you fill the weights to the top of your tart to support the sides during baking. Place onto a baking tray and bake for 20 minutes until the edges of the pastry are golden. Step 4 After 20 minutes, remove the tart tin from oven and check that the pastry is firm before removing baking paper and weights. Reduce oven temperature to 160°C and prepare the filling. For The Filling Step 5 In a large bowl whisk the eggs and sugar until incorporated, then add the thickened cream and whisk until well combined Step 6 Add the lemon juice and zest and whisk again then carefully pour into the blind baked tart shell and bake at 160°C for 35-45 mins. Step 7 Cool in the tin for 30 mins before serving with a dusting of icing sugar.
