French-style lemon tart with lemon cream

Take the sweet shortcrust out of the fridge well ahead so it is workable; work it a little and shape it into a rectangle.

Set the removable base of a 9-inch (23 cm) tart pan on a silicone mat, dust very lightly with flour and put the dough on it.

Roll gently from the centre to fill the circle, turning the mat to roll the other way; the dough can exceed the base.

Fold the overhanging dough in over the base, lift the base with a spatula into the tart ring, unfold the sides, and trim the excess by rolling the pin over the rim; keep the scraps for tartlets. Press gently into a neat base.

Preheat the oven to 200C, 396F.

Line with paper, fill with ceramic beads or dry beans and blind bake 20 minutes; remove the beads. Optionally return it to the oven out of the mould for more colour.

In an empty pan bring the caster sugar and lemon juice to the boil, and in another bring the cream to the boil; turn each off when it boils.

Whisk the whole eggs and yolks vigorously with a little sugar until whitish and a little foamy, then mix in the custard powder well.

Slowly whisk the hot lemon syrup into the egg mix, return it to the syrup pan over medium-low heat and skim the foam into another container.

Stir continuously until it boils and thickens, a few minutes, then let it bubble one minute and turn off the heat.

Stir in the hot cream, pour into a clean container and cool to room temperature.

Whisk in very soft butter (beurre pommade) a few pieces at a time until each melts in.

Pour into the tart shell and smooth the top with a spatula.

Set in the fridge, then brush with clear syrup for shine and decorate with a few lemon slices.