Start with the pastry: blitz the icing sugar and yolks together and set aside. In a mixer mix the flour, butter and salt until it resembles breadcrumbs. Add the vanilla, lemon and yolk mixture and continue to mix until you have a smooth, soft dough. Mould into a rectangle and allow to rest in the fridge for at least 30 minutes.

Preheat the oven to 180°C. After resting, roll the pastry to 3mm (ha ha) and line it in your 20cm tart tin. Prick with a fork all over and freeze for 30 minutes. Blind bake the base for 40 minutes and trim off the excess pastry. Drop the oven to 120°C.

Place the eggs and egg yolks in a bain marie and whisk together until it reaches 62°C (mine took about 10 minutes). At this point strain through a sieve, remove the bubbles from the surface with a metal spoon and pour into the pastry case. Bake until the filling reaches 70°C. Allow to cool to room temperature.

When ready to serve, sprinkle over the caster sugar and caramelise with a blow torch. Serve with creme fraiche if you like.