Lemon tart in a vanilla pastry shell

Split the vanilla bean lengthways and scrape out the seeds.

Mix the flour and the sifted confectioners' sugar.

Cut the chilled diced butter into the flour with a pastry cutter until the flour coats it, without overworking.

Make a well, add the vanilla seeds, the grated zest of one lemon and one and a half beaten eggs, and knead with the fingertips only until it just comes together.

Chill half an hour.

Marco's recipe has no water and the dough was too crumbly to roll, so spritz with ice cold water, bring it together and chill again before rolling.

Line a greased tart pan, taking the dough about half an inch above the edge, and chill in the freezer.

Line with parchment and pie weights and blind bake at 350F for 10 minutes, then another 10 with the weights still on because the base was rising, then 10 more after trimming the overhang.

Whisk nine eggs with the zest of two lemons and the juice of five, and the super fine sugar.

Fold in one cup of heavy cream.

Pour the cold filling into the hot pastry shell so the pastry seals and holds the filling, stopping short of the edge.

Turn the oven down to 250F and bake. Marco says half an hour; this one took an hour and was still rippling at 43 minutes.

Turn the oven off and leave the tart inside with the door ajar until cooled.

Reheat to serve hot, sift icing sugar generously over the top, and caramelise under a hot broiler and with a blowtorch until browned.