Steps
1. Preheat oven to 180°C (350°F).
2. In a bowl, mix flour, powdered sugar, and salt.
3. Add cold butter and rub with fingertips until mixture resembles breadcrumbs.
4. Add cold water and quickly knead into a dough. Wrap and chill for 15 minutes.
5. Roll out dough to fit a small tart tin (about 12cm diameter). Press dough into tin and trim edges.
6. Prick base with a fork and bake blind for 12 minutes (use baking beans or rice).
7. Remove weights and bake for another 5 minutes until golden. Cool.
8. In a bowl, whisk egg and sugar until smooth.
9. Stir in lemon juice, zest, and cream.
10. Pour filling into cooled tart shell.
11. Bake at 160°C (320°F) for 15-18 minutes until filling is set but slightly wobbly.
12. Cool completely before serving.