Lemon and Marigold Tart

Ingredients:

For the Pastry:
150g unsalted butter, softened
75g icing sugar
2 medium egg yolks
pinch of salt
finely-grated zest of half lemon
200g plain flour

For the Lemon and Marigold Custard:
4 large unwaxed lemons
5 medium eggs
200g caster sugar
150ml double cream
3g dried marigold petals

dried marigold petals, to garnish

Method:

Begin with the pastry: Sift the icing sugar in a mixing bowl, add the softened butter and mix them together without creaming them. Add the egg yolks, salt, lemon zest and sifted flour. Combine all the ingredients together, using your fingertips, until you end up with a soft but not sticky dough.

Place the dough on a piece of clingfilm (plastic wrap), flatten it to about 1cm thick then transfer to your refrigerator and leave to rest for about 30 minutes. Take the dough out of the refrigerator about 5 minutes before you need it. Unwrap from the clingfilm, place on a lightly-floured work surface.

Using a well-floured rolling pin, roll the dough until is about 5mm thick. Hang the dough on the rolling pin then unwind it over the flan tin. Gently push the pastry into the edges, then cut off the excess pastry. Place the pastry in the fridge to chilli for 15 minutes.

Line the pastry with parchment paper and add baking beans. Transfer to the centre of an oven pre-heated to 190C and blind bake for 20 minutes. remove the baking beans and parchment paper, reduce the oven temperature to 180C return the pastry to the oven and finish baking for 15 minutes.

For the lemon and marigold custard: Juice the lemons, strain the juice in a small saucepan and simmer over low heat until the volume has reduced by half. Take off the heat and set aside to cool completely.

Crack all the eggs into a large mixing bowl then whisk in the sugar. Add the cream and continue beating until combined. Mix in the cooled lemon juice and then pass the custard through a fine sieve. Add the dried marigold petals, cover with clingfilm and place it in the fridge to chill for at least 20 minutes.

To assemble and bake the tart: Reduce the oven temperature to 140C. Pour the lemon and marigold custard into the prepared pastry shell. Sit on a baking tray then place in the centre of your oven and bake for 20 minutes. Make sure that the custard filling does not boil or puff during this time (adjust the oven temperature if necessary). Reduce the oven temperature to 120C and continue to bake for another 15-20 minutes, until the custard is set.

Remove the tart from the oven and allow to cool completely before cutting into thin wedges using a sharp, wet, knife. If desired you can garnish with a few dried marigold petals.