• 300 g plain flour
• 2 whole eggs
• 2 egg yolks
• 200 g caster sugar
• 200 g butter
• grated rind of 1 lemon
• splash of rum (optional)
• mint leaves/whipped cream to serve
• 1/4 litre milk
• 2 egg yolks
• 60 g sugar
• 2 tablespoons plain flour
• 1 capful rum
1: Make filling and pastry -15 mins
2: Chill time -1 hour
3: Tart prep and bake time - 50 mins
To make pastry: In a bowl, mix butter (at room temperature), sugar, grated lemon rind, one whole egg and two egg yolks (splash of rum, optional). Gradually add flour, stirring constantly until a sticky but compact pastry dough forms. Wrap in cling film and chill in fridge for at least 1 hour.
To make cream for filling: Heat milk in saucepan. Meanwhile, place egg yolks, sugar and flour in bowl. Add capful of rum and mix well. Pour in a little of the hot milk and stir well. Add rest of milk and mix thoroughly. Put back into saucepan and cook on medium heat for 5 minutes, stirring with wooden spoon non-stop. Pour into bowl and chill in fridge with pastry.
Sprinkle flour on work surface and roll pastry into two rounds – one slightly larger than the other. Carefully place larger round of pastry into round shallow tart tin, letting excess pastry hang out over edges. Fill pastry shell with cream filling and spread evenly. Place smaller pastry round on top. Take excess pastry from bottom round and wrap it over the top to seal.
Paint top of tart with remaining egg (use mostly yolk for golden finish). Make decorative markings on top with fork. Bake in 180oC oven for 35-40 minutes.
Allow to cool before serving. Serve with dollop of whipped cream of fresh mint leaves.