Amalfi Lemon Tart

• Mix lemon zest, juice, sugar and butter in a saucepan.
• Put on the stove until butter is melted.
• Slightly, make sure it doesn’t boil as the eggs will curdle.
• Whisk the eggs and add to the saucepan.
• Stir over a medium heat until it thickens. Whisking and stirring, pour into a prepared tart shell.
• Pre heat the grill and place the tart with custard under the grill until black dots appear.
• Remove and cool down. 

(Placing the tart under the grill will set the custard)

For Pastry

• Place the flour, icing sugar and butter in a food processor and mix until it resembles fine breadcrumbs.
• Add the yolks and pulse for 10 seconds.
• Pour into a bowl and bind it together by hand.
• Leave it to rest in the fridge for one hour.
• Roll out the pastry and press into a tort shell.
• Leave to rest again for another half hour. Blind bake at 150 o C until golden in colour.
• Remove baking beans and return to the oven for an extra 5 min. Seal with an egg wash.

Wine paring: Marsala Superirore