Heat oven to 180C/fan 160C/gas 4. Roll out the
pastry and use to line a 20cm loose-bottom tart tin,
about 3-4cm deep. Chill for 30 mins. Line the pastry
with greaseproof paper and fill with baking beans.
Bake for 15 mins, then remove the paper and beans.
Brush the inside of the tart with a little of the
beaten egg, then return to the oven for 5 mins to crisp.
Remove and reduce heat to 150C/fan 130C/gas 2.
Stir the zest, juice and sugar together until the
sugar dissolves, then beat in the remaining eggs
and crème fraîche. Tip into a jug. Put the tart case
on a baking sheet in the oven and pour in the lemon
mixture. Sprinkle over the goat’s cheese, then bake
for 1 hour-1 hour 10 mins, until set with a slight wobble
in the centre. Serve warm or cold, topped with fruit.