Lemon tart

Preheat the oven to 220ºC and spray a deep 25 cm loose-bottomed tart tin with non-stick cooking spray. Put the dry ingredients in a food processor and add butter. Process the mixture to the consistency of fine breadcrumbs and add the yolks, vanilla essence and water. Mix to a firm pastry, adding a little flour if necessary. Cover with cling wrap and leave to rest for 15 minutes. Roll out on a floury surface and cut to fit the tart tin. Press the dough lightly to the sides and put in the fridge for 20 minutes to firm – this prevents the dough from shrinking during baking. Prick the dough and line with baking paper. Fill with dried beans (right to the edges) and bake for 5 minutes. Remove the paper and beans and bake for a further eight minutes. Lower the oven temperature to 140ºC. Meanwhile make the filling. Beat the eggs, sugar, peel and juice together and allow to stand while the crust bakes. Put through a sieve. Beat the cream until it forms soft peaks and beat in the egg mixture. Pour the filling into the already baked dough and bake for a further 60-65 minutes until set, (It will be slightly wobbly but will set when it cools down.) Cover the pastry edges with foil if browning too quickly. Allow the tart to cool and decorate with glazed lemon slices and castor sugar.