Method

• 1.
  The day before baking the tart, make the lemon filling. Break eggs into a bowl and whisk until light and frothy. Add sugar and whisk until well incorporated. While whisking, gently pour in cream, followed by lemon juice, whisking until well blended. Cover and refrigerate overnight.
• 2.
  Put flour, butter, a pinch of salt and icing sugar in a food processor and pulse for 20 seconds. Add milk and egg yolks, and pulse for 30 seconds or until a dough forms. Turn dough out onto a lightly floured bench, knead gently for a few moments, then roll into a ball. Wrap in plastic wrap. Refrigerate for 1 hour.
• 3.
  Lightly grease tart tin with butter and dust with flour. On a lightly floured bench, roll out pastry to about 3mm thick. Cut a circle about 10cm in diameter larger than the base of the tin. Carefully roll it over a rolling pin and ease it into the tin. Gently press it into the fluted sides. Refrigerate for 30 minutes to chill.
• 4.
  Preheat oven to 180°C. Trim any excess pastry, then prick the base a few times with a fork to prevent it blistering and rising in the oven. Line tart case with foil, add baking beans or uncooked rice and bake for 20 minutes. Remove beans or rice and foil, then brush pastry with beaten egg. Return pastry case to the oven and bake for a further 10 minutes.
• 5.
  Reduce oven temperature to 140°C. Put tart tin on a baking tray, return to the oven and carefully pour the lemon filling into the pastry case, filling it right to the top. Bake for 40 minutes until halfway set but still quite wobbly in the middle. If you take it out too soon, it will be runny when you cut into it; if you leave it in too long, it will set too firmly and lose its elegance.
• 6.
  Set tart aside in tin to cool and firm slightly. While still warm, carefully balance the base of the tin on a cup and ease off the rest of the tin. Transfer tart to a wire rack and, using a palette knife, gently slide it off the base of the tin – this will allow the tart to cool and the pastry to crisp up rather than sweat. Invert the rest of the tin back over the tart to help hold in the sides as it cools and sets. Set aside for 1 hour.
• 7.
  Meanwhile, for the chantilly cream, place cream, icing sugar and vanilla extract in the bowl of stand mixer with a whisk attachment. Whisk until soft peaks form.
• 8.
  Carefully cut tart into slices with a serrated knife. Dust with icing sugar and serve with chantilly cream.