French Lemon Tart

INGREDIENTS:
Pastry - 250g Plain Flour; 125g Butter; 65g Castor Sugar; 1 Egg
Filling - 7 Eggs; 370g Castor sugar; 4 Lemons; 315g King Island Pure Cream

METHOD:
Pastry
Sift flour and sugar then rub in the butter. Add egg and combine quickly to forma sweet paste. Place in the fridge to rest.When rested, roll out the paste with a rolling pin to around 3 mm thick. Place in a fluted edge flan tin. Trim edges and place back in fridge to rest again. Prepare flan pastry for blind baking by pricking a few holes in the base with afork. Line flan with baking paper and fill with rice to support pastry walls. Blind bake for 10 mins at 180 degrees celsius then remove rice and baking paper.Place back in oven for 3 mins then brush with some of the lemon filling to seal the fork holes. Remove pastry shell from oven.
Filling
Gently grate lemon rind and squeeze the juice. Mix the eggs, lemon juice, sugar and cream with a whisk- slowly! Strain the mixture and add the grated rind. Pour mixture into the flan and bake at 140 degrees celsius for around 30-40 mins until set.
Serving suggestion:
Allow to cool, remove from flan ring and serve with berries and a fruit sauce.