Start with the pastry. Blitz the egg yolks & icing sugar till combined. Mix all other ingredients in a bowl till it resembles fine breadcrumbs. Add the egg mixture & mix till you achieve a soft dough. Wrap in cling film & place in the fridge for 30 mins
Grease a 20cm tart case. Roll out pastry between 2 sheets of greaseproof paper until 3mm thick. Line case making sure pastry overlaps. Place back in the fridge for 30 mins.
Set oven at 180c & bake the tart case blind for 30mins. Remove baking beans then return to the oven for a further 10 mins.
Remove from the oven & trim back pastry with a sharp knife.
Combine all filling ingredients into a bowl & gently stir over a pan of simmering water till the temperature reaches 62 degrees. Remove from heat & using a spoon skim off any residues...
Place tart case in the oven then pour in the filling to the brim. Bake for 25 mins or until the centre reaches 70 degrees. Allow to cool then serve.
