• Melted butter, to grease
• Finely grated zest and juice of 2 lemons
• 6 eggs
• 1 cup caster sugar
• 2/3 cup pure cream
• Extra 2 Tbsp caster sugar
• Fresh blueberries, to garnish
Sweet shortcrust pastry
• 1 3/4 cups plain flour
• 1/2 cup icing sugar mixture
• 100g unsalted butter, chopped, chilled
• 1 egg, lightly beaten
Note: Allow 20 minutes chilling
Preheat oven to 180°C. Grease a 20cm loose-bottomed fluted tart tin with melted butter. To make sweet shortcrust pastry, put flour, icing sugar and butterin the bowl of a food processor and pulse until mixture resembles fine crumbs. Add egg and process until a dough ball forms. Shape into a disc and enclose in plastic wrap. Refrigerate for 20 minutes or until firm.
Roll out dough between 2 sheets of baking paper until 3mm thick. Line prepared tin with dough and trim excess as necessary, then, using a fork, prick base several times. Bake for 15 minutes or until pastry is firm and golden. Cool.
Put lemon zest, juice, eggs, sugar and cream in a medium bowl and whisk to combine. Strain into tart shell. Bake for 30 minutes or until filling is still a little wobbly in centre. Allow to cool completely in tin.
Sprinkle extra caster sugar over tart. Caramelise sugar using kitchen blowtorch, holding torch 5cm away from tart. Remove tart from tin and transfer to a serving plate. Garnish with fresh blueberries and serve.