Frozen citrus tart

Method

1. Preheat oven to moderately hot 210°C/190°C gas. Place flour and butter in food processor. Using pulse action, press button for 30 seconds or until mixture is fine and crumbly. Add egg yolk and almost all the water and process 20 seconds or until mixture just comes together when squeezed. Add more water if necessary. Knead mixture gently to form a smooth dough. Cover with plastic wrap, refrigerate for 20 minutes.

2. Brush a 23 cm flan tin with melted butter or oil. Roll out pastry between two sheets of plastic wrap, to cover base and sides of tin. Ease pastry into tin; trim edges.

3. Cut a sheet of greaseproof paper to cover pastry-lined tin. Line with paper, spread a layer of dried beans or rice evenly over paper. Bake 10 minutes, remove from oven and discard paper and beans. Return to oven for 7 minutes or until lightly golden; cool.

4. To make Filling: Combine whole eggs, egg yolks and sugar in medium heatproof bowl. Whisk until smooth, add juices and rind and mix well. Place bowl over pan of simmering water, whisk constantly until curd thickens and coats back of spoon; do not boil. Remove from heat and whisk in butter. Leave to cool. When cool, stir in cream. Pour mixture into pastry case and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.