French lemon tart

Method

1. Attach the flat beater to the stand mixer and the pouring shield to the mixing bowl (if available).
2. Sift flour and icing sugar together and place in mixing bowl with hazelnut meal. Turn mixer to speed 2 and mix for 15 seconds, or until well combined. Turn off mixer, add butter and turn to speed 2. Mix for about 3 minutes, or until mixture looks like coarse breadcrumbs and butter is well rubbed into flour, then increase to speed 4. Beat for 2 minutes, or until a dough forms around the flat beater. Do not over work dough.
3. With lightly floured hands, remove dough and form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Finely grate lemon rind from lemons and then cut lemons in half. Attach citrus juicer with strainer to the stand mixer. Turn to speed 6, and juice the lemons. Set aside.
5. Preheat oven to 200C (180C for fan forced). Roll out pastry on a lightly floured surface and line a 22cm removable base flan tin. Trim off excess pastry and discard. Line pastry with baking paper then cover with baking beans or rice. Bake for 15 minutes on centre shelf of oven. Remove beans/rice and paper and bake for a further 5 minutes. Remove from oven and set aside.
6. Reduce oven temperature to 150C (130C fan forced).
7. Attach the flat beater to the stand mixer. Place lemon juice and rind, eggs, cream, castor sugar and vanilla in mixing bowl. Mix on speed 2 until well combined.
8. Pour filling into cooled shell and bake for 30-35 minutes, or until filling is just firm. Set aside to cool completely.
9. Sprinkle extra caster sugar evenly over filling. Place under a hot grill until sugar melts and browns. Allow to cool.
10. Serve with double cream and berries.
11. Hazelnut Meal
12. Attach the slicer/shredder attachment with fine shredding drum to stand mixer. Turn mixer to speed 8. Add hazelnuts in batches, pushing down gently with pusher and finely grate.