Lemon Tart with Grand Marnier Cream

Pastry Crust
1 1/2 cups unbleached all-purpose flour
10 tablespoon cold unsalted butter, cut into 5 pieces
1 egg yolk mixed with 1 tablespoon cold water
pinch salt
1/4 cup sugar

Lemon Filling
6 egg yolks
1 cup sugar
1 teaspoon cornstarch
grated rind of two lemons
1/2 cup freshly squeezed and strained lemon juice

Grand Marnier Cream
1 egg yolk
1/4 cup confectioners sugar
2 tablespoon Grand Marnier
1 cup sour cream

Crust: Combine flour, sugar, salt, and butter in a food processor fitted with the steel blade. Pulse-chop until a fine meal is obtained. With the motor running add the egg yolk/water mixture. Process until dough just starts to hold together; do not let it form a ball. Refrigerate one hour, then roll out between two sheets of plastic wrap. Line a 9-inch tart pan with the pastry, pressing it firmly into the pan. Remove excess dough from the edge, then bake in a preheated 400oF oven. For the first 10 minutes of baking, weigh down the dough with pie weights or beans; then remove the weights and bake for an additional 10-15 minutes, or until lightly brown. Cool on a rack.

Filling: Whip the yolks and sugar to the ribbon stage (2-3 minutes), then add remaining ingredients. Pour into the tart shell and bake for 18-20 minutes. If edges become too brown, tent pan with foil. Cool before serving.

Cream: Combine all ingredients. Serve with cooled tart.