Lemon Cheesecake Tart with Lemon Curd

Equipment: Lightly grease a 25cm round tart tin with a removable base.

Pastry: Blitz the butter, icing sugar, flour and zest in a food processor until it forms crumbs. Add the juice and pulse to form bigger, clumpy breadcrumbs. Tip onto the bench and form into flat disc. Wrap in plastic wrap and chill in the fridge for 15 minutes.

Remove the pastry from the fridge and roll out between two pieces of baking paper. Remove the paper and place the pastry in the tin, pressing on the sides and the edge of the base to form an even layer. Prick the base of the pastry with a fork. Chill the tart for 30 minutes.

Preheat the oven to 180°C regular bake.

Place a piece of baking paper over the tart base and fill with baking beans. Blind bake the tart for 12 minutes then remove the paper and beans and cook for a further 10 minutes until lightly golden. Set aside on a baking tray. 

Reduce the oven temperature to 150°C regular bake.

Filling: Put the cream cheese, custard powder, caster sugar and lemon zest in a food processor and blend until smooth. Add the cream and lemon juice and pulse to combine, then add the eggs and yolks and blend for a just few more seconds until smooth. Gently pour the filling into the pastry case and bake for about 30 minutes until set but still with a bit of wobble in the middle.

Turn the oven off, open the door wide and let it sit for half an hour before removing to cool on the bench. Cover and place in the fridge. Spread the lemon curd on top of the tart to serve.

Cook’s Note: The tart can be made the day before or on the morning of the day you want to serve it. Remove from the fridge half an hour before serving.