Base 100g plain flour 25g cocoa powder 75g butter 25g golden caster sugar 25g ground almonds 1 egg beaten chocolate curls to garnsh
Filling 4 eggs 1 egg yolk 200g golden caster sugar 150ml double cream grated rind and juice of 2 lemons
Sift the flour and cocoa powder into a food processor. Add the butter, almonds, sugar and egg and process until the mixture forms a ball. Gather the pastry together and press into a flattened ball. Place in the centre of a 22cm loose-based tart tin and press evenly over the bottom of the tin with your finger, then work the party up the sides with your thumbs. Allow any excess pastry to go over the edge. Cover and chill for 30 minutes.
Roll the rolling pin over the tin to trim the excess pastry. Prick the pastry base lightly with a fork, then line with baking parchment and fill with baking beans. Bake in a preheated oven, 200C/400F, for 12-15min or until the pastry no longer looks raw. Remove the beans and paper and bake for a further 10min or until the pastry is firm. Allow to cool. Reduce the oven temperature to 150C/300F.
To make the filling, whisk the whole eggs, egg yolk and sugar together until smooth. Add the cream and whisk again, then stir in the lemon rind and juice. Pour the filling into the pastry case and bake for 50 minutes or until just set. When the tart is cooked, remove the tart ring and allow to cool. Decorate with chocolate curls/shavings before serving.
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Sift the flour and cocoa powder into a food processor. Add the butter, almonds, sugar and egg and process until the mixture forms a ball. Gather the pastry together and press into a flattened ball. Place in the centre of a 22cm loose-based tart tin and press evenly over the bottom of the tin with your finger, then work the party up the sides with your thumbs. Allow any excess pastry to go over the edge. Cover and chill for 30 minutes.
