This lemon tart is the best! I am not a talented baker, but this tart is basically fool proof.

Shortcrust pastry:
2 cups plain flour
145g butter
1/2 cup sugar
1/4 cup iced water

lemon curd:
1 cup of lemon juice
1 tbsp lemon zest
1 vanilla bean
600g thickened cream
10 whole eggs
2 egg yolks
1 cup sugar

Candied lemon:
3/4 cup sugar
2 lemons (finely sliced)
1/4 cup water

Miniature roses (i get these from my local asian grocery store – they come dried)
pistachio nuts, crushed

Method
1. For shortcrust pastry, combine all ingredients in a food processor an mix until a ball of pastry forms. Cover with glad wrap and refrigerate for 20 mins. After 20 mins roll pastry out and place into a large tart tin. Blind bake until golden and then set aside to cool.
2. For lemon curd, combine all ingredients and whist vigorously. Place on a low heat and continue to whisk until curd is lukewarm and the sugar has dissolved. Strain the curd and pour into cooled tart case. Place in the oven (140 degrees) for about an hour or until just set. Refrigerate.
3. For Candied Lemon, combine sliced lemon, sugar and water in a small saucepan and set stove to high. Let the mixture boil vigorously for about 10-15 mins or until the outside of the lemon has softened. Pour onto some greaseproof paper and leave to cool. Once cool, place candied lemon over the tart and decorate with the miniature roses and crushed pistachios.