Method

1. Tart crust: Place all the ingredients into a mixing bowl and mix at low speed until the ingredients are well combined.
2. Once mixed, wrap the dough in clingfilm and chill for 1 hour in a fridge.
3. Remove the chilled dough from the fridge and roll out with a rolling pin or a dough sheeter to a thickness of 3-4 mm on a floured surface.
4. Carefully place the rolled out dough into the 18x3 cm tart pan.
5. Bake at 170°c for 12 minutes.
6. Remove from the over, set aside and allow to cool.
7. Lemon glaze: Place the gelatine sheets in cold water to let them absorb the water and soften.
8. Once the gelatine sheets have bloomed, mix them with the warm water, sugar and lemon paste.
9. Keeping on stirring the lemon glaze until everything is mixed and completely dissolved.
10. Cream filling: Place all the ingredients into a mixing bowl. Mix at a medium speed until you are left with a smooth consistency.
11. Assembling: Fill 1/3 of the tart crust with the cream filling and level out with a spatula.
12. Then pour the lemon glaze on top of the cream filling.
13. For the final touch, grate some lemon zest over the top of the tart.