Silky Lemon Tart

Beat butter and sugar until fluffy.

Add egg and beat to combine. Add flour and mix until just combined (it will be soft).

Turn out onto a lightly floured board and use floured hands to shape two sausage-shaped portions each about 6cm in diameter.

Wrap separately in waxed paper and put half in the fridge or freezer for another day.

Chill the rest for at least 30 minutes before using to make the tart base.

Spray or brush the base and sides of a 30cm-diameter tart tin with a little oil or butter. Slice the pastry into rounds about ½cm thick, arrange in a single layer in the tart tin and press together to cover the base and sides.

Chill for 20 minutes.

Preheat oven to 180ºC.

Cover chilled tart case with baking paper and fill with uncooked rice or beans to weight down the pastry. Bake for 15 minutes.

Remove baking paper and rice or beans, brush pastry lightly with egg white and cook a further 8 minutes until lightly golden and dry. Reduce oven temperature to 130°C.

Combine all ingredients in a pot and warm very gently over a low heat until just lukewarm (about 50°C). Don’t let it get too hot.

Pour filling through a sieve into cooked tart case (to prevent spills, place tart case in the oven first).

Bake at 130°C until just set (30-35 minutes).

It will still have a little wobble in the centre but will firm up as it cools.

Stand for 1 hour before serving chilled or at room temperature, garnished with raspberries, if using.