for 12 pieces

Pastry dough

1	cake dough, rolled into a rectangle (approx. 25 x 42 cm)
20 g	unsalted, shelled pistachios, finely chopped

Lemon curd

3	eggs
120 g	lemon curd
3 tbsp	Maizena cornflour
50 g	butter, melted, left to cool

Topping

2	lemons, segmented
3 tbsp	liquid honey
20 g	unsalted, shelled pistachios

How it's done

Pastry dough

Roll out the dough, cut into a rectangle (approx. 20 x 42 cm), place in a tin along with the baking paper. Top with the pistachios, press down gently. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Take out of the oven, remove the pulses and baking paper, bake for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

Lemon curd

Place the eggs, lemon curd and cornflour in a thin-sided bowl, mix well, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Using the whisk on a mixer, beat for approx. 8 mins. until the mixture thickens. Gradually add the butter, briefly continue to beat. Spread the curd over the base of the tart, leave to cool, cover and chill for approx. 1 hr.

Topping

Simmer the lemon segments and honey in a pan for approx. 2 mins., allow to cool slightly. Arrange the lemon segments on top of the tart, sprinkle with the pistachios.

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