This is a very creamy lemon tart which balances the tartness of the redcurrants. These are scattered over the top of the tart just before serving.

Creamy Lemon Tart with Redcurrants
- Preparation time: 50 minutes
- Chilling time: 40 minutes
- Cooking time: 40 minutes
- Cooling time: about 2 hours
- Ingredients
- For the pastry
- 200 g (7 oz) plain/all-purpose flour (1½ cups)
- 2 tsp caster/superfine sugar
- 100 g (3½ oz) cold butter, cut into cubes (⅓ cup + 2 tbsp, or 1 stick less 1 tbsp)
- pinch of salt
- For the filling
- 2 lemons
- 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
- 2 eggs, medium (U.K.)/large (N.A.)
- 1 egg, medium (U.K.)/large (N.A.), yolk only
- 85 g (3 oz) unsalted butter cut into cubes (³⁄₈ cup, or ¾ stick)
- 150 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
- To serve
- redcurrants
- icing/powdered sugar for dusting
- Equipment
- You will also need a 20 cm (8 inch) loose-based tart tin.
- Method
- For the pastry
- Sift the flour and salt into a mixing bowl.
- Rub in the butter, at the same time lifting the flour well out of the bowl to incorporate as much air as possible.
- When the mixture resembles dry breadcrumbs, add the sugar.
- Then sprinkle over 2½ tablespoons of cold water and, using a palette knife, bring the mixture together until it begins to form clumps. Add a little more water (no more than ½ tablespoon) if the mixture seems dry. Using your hands, bring together into a ball by kneading lightly.
- Wrap in cling film/plastic wrap and refrigerate for 20 minutes to relax the pastry.
- (Alternatively, use a food processor.)
- Roll out the pastry on a lightly floured surface until it is 5 cm (2 inches) larger than the size of the tart tin.
- Carefully transfer to the tin without stretching the pastry and gently press down into the sides. Then trim the pastry by running the rolling-pin over the top to cut the pastry level with the rim. Prick the pastry base all over and return to the fridge for a further 20 minutes to firm up.
- Meanwhile, preheat the oven to 200°C (400°F) (gas mark 6).
- Line the pastry with baking paper and add baking beans, making sure they spread to the edge. Bake for 15 minutes.
- Remove the paper and beans and bake for a further 5–10 minutes until golden.
- Put to one side to cool a little before filling.
- For the filling
- Meanwhile, make the filling.
- Zest one lemon and put to one side.
- Now strain the juice of both lemons into a large bowl.
- Add the sugar, whole eggs, and egg yolk and whisk until just combined.
- Place the bowl over a pan of just simmering water and add the cubes of butter, one at a time, whisking until each one has melted.
- Stir the mixture until it begins to thicken.
- Now stir in the cream and lemon zest.
- Remove the bowl from the pan.
- Carefully remove the pastry case from its tin and place on a baking sheet.
- Pour the mixture into the pastry case and bake for a further 12–15 minutes until the filling is just set.
- Leave to cool.
- Just before serving, decorate the top with redcurranrs (you can leave them on their stalks) and dust icing/powered sugar over the tart using a small sieve.
- Serve at room temperature.