Preheat the oven to 200C/400F/gas 6.

In a food processor, pulse the flour and salt with the butter until the butter is mixed in but still leave a few clumpy bits in the mixture (about 30 secs pulsing should do). Add the egg and pulse to combine until it just starts to come together as a dough (you may need to add a tiny tiny bit of cold water to help bring it together). Bring the dough together with your hands and mould into a ball, then roll out on a floured surface until it will comfortably fit a 18cm (7in) tart tin**.

Grease the tart tin and gently press the dough in, prick the base all over with a fork, trim any overhang and line with tin foil or baking parchment and baking beans or rice. Bake in the preheated oven for 10 mins, then remove the beans and foil and return to the oven for another 10 mins, until pastry is cooked and slightly golden. Allow to cool completely (if you are in a hurry, place it in the freezer for 5-10 mins to cool, ensuring it doesn't touch any of the food in there - I give it it's own shelf).

While the pastry is cooling, whisk the cream and lemon curd until completely combined, then pour it into the cooled case and spread evenly with a spatula. Chill in the fridge for at least 1 hour, or in the freezer for 10-15 mins. Serve cold and keep in the fridge for up to 3 days.