Preheat your oven to 350°F (175°C).

In a food processor, combine flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and cold water gradually, pulsing until the dough begins to form.

Transfer the dough to a floured surface and knead gently. Form it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface and press it into a greased tart pan. Trim any excess dough and prick the base with a fork to prevent bubbling.

Bake the crust for 12–15 minutes or until golden brown. Let it cool completely before adding the filling.

In a mixing bowl, whisk together eggs, sugar, lemon juice, lemon zest, and a pinch of salt.

Gradually stir in the heavy cream until well combined.

Strain the mixture through a fine-mesh sieve to ensure a smooth texture.

Pour the lemon filling into the cooled tart shell.

Bake at 325°F (160°C) for 20–25 minutes, or until the filling is set but slightly wobbly in the center.

Let the tart cool to room temperature, then refrigerate for at least 2 hours to allow the filling to firm up.

For an elegant presentation, dust the tart with powdered sugar and garnish with fresh lemon slices and mint leaves.