Ingredients:

• 
225g plain flour
• 150g cold butter
• 25g icing sugar
• 1 large egg, beaten
• 2 tbsp water
• 9 large eggs
• 300ml double cream
• 350g caster sugar
• 200ml yuzu juice
• 20g yuzu zest

Method:

1. Preheat the oven to 200C/gas mark 6/ fan 180C
2. Grease a 30cm wide, 1 inch deep loose-bottomed tart tin.
3. Weigh out the plain flour, butter and sugar and add into a food processor, blitz until it looks like breadcrumbs and then add the egg and water. Blitz gently until it forms a ball.
4. Put flour on a worktop and roll the pastry thinly, 5mm thick
5. Line the tart tin with the pastry, pop onto a baking sheet and put in the fridge to rest for 30 minutes.
6. Line the tin with non-stick paper and fill with baking beans. Blind bake for 15 minutes until golden brown.
7. Remove from the oven and carefully remove parchment paper and baking beans.
8. Use a small sharp knife to carefully trim the excess pastry from the sides
9. Return the empty pastry shell to the oven for another 10 minutes Set aside to cool.
10. Reduce the temperature of the oven to 160C/gas mark 3 / fan 140C
11. Crack the eggs into a large mixing bowl, weigh out sugar and add, whisk with a blender
12. Whisk the double cream until it has soft peaks
13. Fold the whipped cream in with the eggs / sugar mix,
14. Blitz the yuzu zest into smaller pieces with a small blender and add the yuzu juice
15. Add the yuzu mixture in with the rest of the ingredients
16. Carefully pour the mixture into the cold baked pastry case.
17. Put the tart and baking tray into to the oven and bake for 35-40 minutes or until just set.
18. Leave to cool and then remove it from the tin.
19. Dust with icing sugar and serve.