Limoncello tart

To make the pastry, put the flour, butter and salt into a food processor and pulse a few times until it resembles breadcrumbs.

Add 1 tbsp of ice-cold water and blitz again, then add more water, 1 tsp at a time, until the mixture starts to come together.

Tip the dough out onto a large piece of clingfilm, gather up the sides of the clingfilm to form a ball and chill for 20 minutes.

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin, line a 22cm loose-bottomed tart tin and prick the base all over with a fork. Chill for 20 minutes.

Line the pastry shell with baking paper, fill with baking beans and bake for 20 minutes.

Remove the beans and baking paper, and put back into the oven for 10 minutes, then brush the base all over with the beaten egg yolk and put back in the oven for 2 minutes. Remove from the oven and cool completely.

Put the eggs, yolks and sugar into a heatproof bowl, and whisk until smooth and fluffy. In a jug, combine the lemon juice, zest and limoncello. Put the egg mixture bowl over a pan of gently simmering water and whisk for 2 minutes until slightly thickened, then pour in ½ the lemon juice mixture. Whisk again until thickened, then pour in the remaining lemon mixture. Keep whisking until thick and glossy, and the mixture holds a thick trail with the whisk. Remove from the heat, then add the butter, whisking, a piece at a time, adding the next piece once the last has completely melted.

Pour into the tart case and chill for at least 4 hours or until completely set. Cut into slices and serve with crème fraîche, if you like.