Lemon tart with silky lemon cream

Beat the butter and icing sugar until smooth but not fluffy. Mix in the ground almonds and salt, then the egg.

Add the flour and mix only until the dough comes together. Flatten into a disc, wrap and chill for at least 2 hours.

Roll out to 3 mm between two sheets of baking paper and line a 23 cm tart ring set on a lined tray. Press into the corners, trim the edge and chill for 30 minutes.

Heat the oven to 170°C (150°C fan). Prick the base, line with paper and fill with baking beans. Bake for 20 minutes.

Remove the beans and bake for 10 to 12 minutes more, until evenly golden. Cool completely in the ring.

Rub the zest into the sugar with your fingertips until fragrant and damp. Whisk in the eggs, then the lemon juice.

Set the bowl over a pan of barely simmering water and whisk constantly until the cream thickens and reaches 82°C, about 10 minutes.

Strain into a tall jug and leave until it cools to 60°C.

Blend in the butter a few pieces at a time with a stick blender, then keep blending for 3 minutes until completely smooth.

Pour the cream into the cooled shell, level it with a palette knife and chill for at least 4 hours to set.

Remove the ring and serve cold, cut with a hot knife.