Lemon brûlée tart (Print Version)

# Ingredients:

01 - 150g of all-purpose flour.
02 - 50g of chilled butter.
03 - 60g of sugar for the crust.
04 - 4 teaspoons of heavy cream.
05 - 1 egg white for the dough.
06 - A pinch of salt.
07 - 20cl of whipping cream.
08 - 4 egg yolks.
09 - 2 whole eggs.
10 - 150g of sugar for the filling.
11 - Juice and zest of 2 lemons.

# Instructions:

01 - Blend the flour, sugar, salt, and diced butter until it looks crumbly. Work in the cream until it turns into a dough ball.
02 - Wrap the dough in plastic wrap and pop it into the fridge for at least 2 hours.
03 - Roll the dough out to 3-5mm thickness and press it into a 20cm tart pan. Brush the surface with egg white.
04 - Preheat the oven to 180°C and bake the crust for about 18 minutes, just until lightly golden.
05 - Combine the cream, eggs, sugar, lemon juice, and zest, stirring until smooth and even.
06 - Pour the lemon mixture into the crust and bake for roughly 30 minutes, or until set.
07 - Sprinkle some brown sugar over the top and use a kitchen torch to caramelize before serving.

# Notes:

01 - It's best served the same day for the crunchiest caramel.
02 - Keep leftovers in the fridge for 2-3 days.

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