MF Notes: Crust needed a little more sugar, maybe 35 or 40g

You will need a 10 deep loose-bottomed tart tin. Or a 9 and couple minis

PASTRY: Measure flour, butter and sugar into a processor. Whiz until looks like breadcrumbs. Blend egg and water and add to flour. Whiz again just until it forms a ball.

Roll pastry thinly on a floured work surface on top of tart tin bottom until it is 1 bigger than the size of the tin all around. Gently fold excess toward middle and transfer the dough and bottom to the ring. Stand up the excess dough but dont trim, let it hang over the sides. Place on a baking sheet and chill in the fridge for 30 minutes.

Peheat the oven to 400 f (200C/fan 180C/gas 6). Line the tin with parchment and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden brown.

Take out of the oven and remove the baking beans and paper. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool.

Reduce the temperature of the oven to 350 f (160C/140C fan/gas 3.)

FILLINNG: Measure all the filling ingredients into a bowl and whisk until smooth.

Transfer the tart and tray to the oven and carefully pour the filling mixture into the baked pastry case Bake for 35-40 minutes or until just set but still with a slight wobble in the middle. The filling will sink down a bit when it has cooled.

Leave to cool then remove from the tin. Transfer to a serving plate, dust with icing sugar to serve.