To make the pastry, place the flour and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the sugar and pulse again. Whisk the egg yolks together with the cold water and add bit by bit until the mixture just comes together into a dough.

Tip onto a cold surface and quickly bring together to form a ball without overworking it. Flatten slightly to form a disc and cover with cling film. Chill for at least an hour.

Preheat your oven to 180°C.

On a cool floured surface, carefully roll out the pastry until large enough to line a 24cm tart tin. Place the pastry over the greased tart tin and gently press into the corners (see Tips).

Allow the pastry to hang over the edges to allow for shrinkage. Carefully prick the entire base of the tart with a fork without going all the way through. Cover the pastry with baking parchment and fill with beans. Blind bake for 15-20 minutes until golden brown. Carefully remove the parchment and beans. At this stage you may want to pop it back in the oven for another 10 minutes or so to further brown the base.

Once the pastry is baked, trim the edges of the pastry with a sharp knife so that it is neatly in line with the top of the tart tin. Reduce the oven temperature to 140°C.

For the filling, beat together the egg yolks and caster sugar until pale and creamy. Using a wooden spoon, stir in your Vanilla Extract, lemon zest and juice until well combined. Add the cream and mix again. Pour the mixture into a jug. At this point, I place the tart base in the oven and then pour in the filling. Try to fill the tart all the way to the top.

Bake for 45 minutes or until lightly browned on top. Remove from the oven and leave in a cool place for at least 2 hours to cool and set. Do not be alarmed if the tart seems very wobbly when you remove it from the oven. It will set! Dust with icing sugar and serve with a dollop of cream or crème fraiche.

Tip: Use a small piece of dough offcut rolled into a ball to press the dough into the tart tin so that you don’t accidentally pierce it with your fingernails.

To make granadilla tarts, simply substitute the lemon and zest with an equal quantity of granadilla pulp. For a smoother filling, strain the pulp through a sieve, pushing it through with the back of a spoon so that only the pips remain. For an alternative finish, you can top each tart with meringue and pop back into a hot oven for 10 minutes until the meringue is golden brown. Alternatively you can use a blow torch to lightly scorch the meringue instead.

A nice option is to make small individual tarts. Just be sure to reduce the cooking time accordingly.

Another fun finish is to sprinkle with a thin layer of caster sugar on top of the treat and brulee with a blow torch.