Sweet Lemon and Goat Cheese Tart

• 500 g ready made shortcrust pastry
• 4 eggs, beaten
• 2 lemons, juice and rind of
• 140 g caster sugar (superfine)
• 200 ml creme fraiche
• 100 g rindless fresh goat's cheese, roughly chopped

1. Heat oven to 160 degrees C, Gas mark 4.
2. Roll out pastry and line a 20 cm loose-bottom tart tin.
3. Chill 30 minutes.
4. Line pastry with creesproof paper and fill with baking beans.
5. Bake 'blind' 15 minutes, remove from oven, and take out paper and beans.
6. Brush inside of crust with a little of the beaten egg, then return to oven for 5 more minutes to crisp.
7. Remove from oven.
8. Reduce heat of oven to 130 degrees C, gas mark 2.
9. In a medium bowl, stir lemon juice and peel and sugar together until dissolved.
10. Beat in remaining eggs and creame fraiche.
11. Tip into a jug (unless your bowl has a pouring spout).
12. Put tart case on baking sheet and place on oven rack.
13. Pour in lemon mixture.
14. Sprinkle over crumbled goat cheese and back 1 hour.
15. The tart should be set, but wobble slightly (you may need to cook 10 minutes more).
16. Serve warm or cold.

eggs, lemons, caster sugar, creme fraiche

Taken from www.food.com/recipe/sweet-lemon-and-goat-cheese-tart-208199 (may not work)