To make the pastry put the butter and
sugar in a food processor and whizz until just
combined. Add the egg and whizz for 30
seconds. Add the flour and process for a few
seconds until the dough just comes together,
(add 1 tbsp cold water if the dough seems too
dry). Knead lightly on a surface dusted with
flour then shape into a flat disc and chill for
Heat the oven to 190C/fan 170C/gas 5. Roll
the pastry out and use it to line a 20cm
loose-based tart in or tart ring. Leave the
excess pastry hanging over the edge. Rest
for 20 minutes in the fridge. Line the pastry
with foil or baking parchment and baking
beans. bake blind for 15 minutes, until the
sides just begin to colour. Remove the beans
and foil and bake for another 5 minutes or
until the base is cooked and lightly golden.
Brush the base with the melted chocolate
and cool. Lower oven to 110C/fan 90/gas 1/2.
Whisk the eggs, yolks and sugar together
in a bowl and stir in the cream. Finally, add
the lemon juice – this will thicken the cream.
Strain the filling through a fine sieve into
a jug. Pour half of the filling into the pastry
case and put the pastry case onto the
bottom oven shelf, pull the shelf half out and,
keeping the tin level, pour in the remaining
filling. Carefully push the shelf back and
bake for 50-60 minutes until the filling is
almost set. It should have a slight wobble in
the centre. Trim the pastry level with the top
of the tin and leave it to cool completely.
Dust with icing sugar and run a cook’s
blowtorch over the surface to give a brûlée effect.