Step 1

For the pastry, place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until dough just starts to come together.

Step 2

Turn the dough onto a lightly floured surface and knead lightly until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 3

Preheat oven to 180°C. Roll out pastry on a lightly floured surface and use to line a 24cm loose-bottomed fluted tart pan. Refrigerate for 30 minutes. Line pastry with baking paper, fill with rice or pastry weights and bake for 10 minutes. Remove paper and weights and cook for 5 minutes or until crisp. Remove from oven.

Step 4

Reduce oven to 150°C. Beat eggs and sugar in a bowl with a wooden spoon until just combined (don't over-mix). Add juice and rind, then leave to infuse for 30 minutes. Gently stir in cream and strain into a lipped jug. Place pastry on a baking tray and add filling until nearly full. Place in oven, then fill to the top with remaining filling.

Step 5

Bake for 30-35 minutes - the tart shouldn't have coloured but should have a slight wobble. Remove from oven and set aside for 30 minutes.

Step 6

Remove tart from pan and place on a serving plate. Place chocolate in a piping bag and pipe 'citron' over the tart.