Instructions

Preheat oven to 180C. Line a 24cm loose-bottomed flan tin with defrosted shortcrust pastry. Place in the freezer for 10 minutes to rest. To blind-bake, top pastry with a sheet of baking paper and pour in some rice or lentils to act as weights. Bake for 10 minutes. Remove baking paper and rice, then return to oven for a further 5-10 minutes until pastry is golden and cooked through.
Reduce oven temperature to 160C. Meanwhile, in a medium bowl, whisk together remaining ingredients until smooth. Pour into pastry shell and bake for 25-30 minutes until just set.