METHOD

1. To make the pastry, place the flour, almond meal and sugar into a bowl. Add the egg and vanilla. Using a box grater, grate the butter into the flour and use your fingertips to mix until a soft dough forms. Cover and refrigerate for 30 minutes or until firm.
2. Roll the pastry between sheets of non-stick baking paper until a rough round forms that is 4mm thick+. Remove the top sheet of paper and use it to line a 22cm ovenproof frying pan, allowing the paper to overhang the pan.
3. Place the remaining paper and pastry on top, making sure the paper overlaps. Refrigerate for 15 minutes.
4. Preheat oven to 180°C (350°F).
5. Prick the pastry a few times with a fork. Cover the pastry with an extra sheet of non-stick baking paper and add baking weights+. Bake for 15 minutes. Remove the baking weights and paper and bake for a further 10 minutes or until lightly golden.
6. To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl or jug. Carefully pour the strained lemon filling into the tart shell. 
7. Reduce oven temperature to 140°C (275°F).
8. Bake for 40 minutes, gently turning half way, or until just set. Allow to cool at room temperature before refrigerating until completely set. Dust with icing sugar and serve. Serves 10-12

+ We used Glad to be Green® Compostable Brown Paper.

Photography: Con Poulos