Sift the flour, salt and icing sugar together in a bowl. Rub in the butter until the mixture resembles breadcrumbs and add the water. Bring together to form a dough, cover and place in fridge for at least 30 minutes.

Dust a work surface and a rolling pin with some flour and roll the pastry out thinly. Line a Le Creuset Bakeware 26cm quiche/flan tin. Chill in the fridge for a further 30 minutes.

Roll off the excess pastry with a rolling pin, line with baking paper and fill with baking beans. Bake blind at 180°C/160°C fan /Gas Mark 4 for 15 minutes. Remove beans and cook for a further 5 minutes.

To make the filling beat the egg and caster sugar together thoroughly, add the lemon juice and then stir in the cream.

Pour the mixture into the baked pastry case and bake at 130°C /110°C fan/Gas Mark ½ for 35-45 minutes or until the filling is starting to set but is still slightly wobbly in the middle.

Remove from oven and allow to cool.

Remove the tart from the tin on to a heat proof serving plate, sprinkle the surface with caster sugar and caramelise with a blow torch.