Pastry case

Sift the flour into a mixing bowl.

Add the pieces of chilled butter and sugar as normal.
Work the mixture together until it becomes a crumble consistency.

At this point add the whisked eggs slowly and the mix will come together into a ball-like shape.
Rest for an hour and cut into 4 equal portions.

Flour the work surface and roll out the mixture until smooth.

Filling

Using a mixing bowl, mix together (with a wooden spoon or food processor) the filling ingredients until just combined.
Refrigerate the filling mix overnight before using to allow mixture to come together.
Roll out the pastry on a lightly floured surface and line out whichever mould you choose for your tart.
Chill for 30 minutes.

Bake the pastry case blind by placing greaseproof paper and dried beans into the case to keep the shape.
Bake at 145degrees for 10 minutes before removing the beans, brush with a little egg wash at this point and bake for a further 5-6 minutes (until golden brown)
Pour mixture into warm, blind-baked pastry case (leaving about 1cm space below rim of tart)

Bake at 150C on top shelf for about 50 minutes
To serve, we prefer the Cornish way with a good dollop of clotted cream and a wee dram of your choice.