In kitchen wizz, process flour, icing sugar and butter.
Add egg yolk and process until mixture comes together.
Knead dough lightly until smooth, wrap and refrigerate for 30 minutes.
Grease 24cm flan tin.
Roll pastry between 2 sheets of baking paper and then ease into a tin and trim.
Place tin back in the freezer.
Whisk filling ingredients (including egg white) in a med bowl. Strain.
Add filling to frozen base. Reduce oven to slow (140-150°C).
Bake for 25 minutes or filling is just set.
Serve with dusted icing sugar.
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