Lemon Tart

1 packet sweet shortcrust pastry

210ml lemon juice (about 5 lemons)

6 eggs

180g caster sugar

240ml cream Crème fraiche

Preheat the Dialog Oven on Intensive Bake at 170°C.

Line a 23cm tart tin with the shortcrust pastry. Place a layer of baking paper inside the pastry and top with ceramic baking beads, dried pulses or rice. Place into the oven on shelf position 1 and blind bake for 20 minutes. Remove the baking beads and bake for a further 15 minutes, or until the pastry is golden.

In a freestanding mixer with whisk attachment, mix sugar and eggs on medium speed until combined. Add the lemon juice and cream and whisk until fully combined.

Once the pastry has been blind baked, pour the filling through a sieve into the tart shell.

Change the settings to M Chef + Intensive Bake + 130°C + GU Intensity: Gentle + Preheat: On. Place the tart into the oven on shelf position 2 and bake for 40 minutes, or until the filling is nicely set.

Remove from the oven and allow the tart to cool before refrigerating.

Serve with a dollop of crème fraiche.