Lemon tart with rosemary recipe | Gourmet Traveller

Ingredients

• 6 eggs, plus 1 yolk
• 250 gm caster sugar
• 180 ml (¾ cup) lemon juice
• 220 gm double cream
• 2 small rosemary sprigs
• Finely grated zest of 1½ lemons
• 200 gm crème fraîche
• 20 gm icing sugar, sieved
• 1 egg yolk whisked with 2 tsp water, for glazing
• Rosemary flowers, to serve
• Rosemary pastry
• 250 gm (1⅔ cups) plain flour
• 60 gm icing sugar
• 150 gm cold butter, chopped
• 1 egg, chilled, lightly beaten
• 2 tbsp finely chopped rosemary
• Finely grated zest of 1 lemon