Brûléed (sort of) Lemon tart

I LOVE lemon desserts and have always wanted to have a go at making a lemon tart - this weekend I finally got round to it and I made not only a lemon tart but TWO lemon tarts and had mixture left over to make lemon bars mmmmmmmmmmmmm

Ingredients

For the crust:

200g nice biscuits
1/2 tsp ground cinnamon

25g melted butter
1 - 2 tbsp milk

For the filling: (the quantities here made enough to fill two small disposable tart cases (http://www.clasohlson.com/uk/Ecos-Tart-Pans/Pr341720000) each with a 15cm diameter and lemon bars created in a loaf  tin. Alternatively this would be sufficient for one large tart pan)

3 medium eggs
zest and juice of 3.5 lemons (I had the half left over in my fridge so added it in)
150g sugar
80g flour (I used self raising)
 
To make the crust crush the nice biscuits thoroughly in a food processor (as a poor student I do not have the luxury of owning a food processor of any sort so I did this step with a rolling pin and battered the poor nice biscuits into next week) and add the cinnamon, mix well. then add the melted butter and milk. If you prefer a more creamy richer crust then use more butter instead of milk but either way you should obtain a sticky squishy dough-like mass of sugary-cinnamony-goodness. Press this mixture into your tart tin and leave to set in the fridge for an hour.
Whilst refrigerating it's time to make the filling. Whisk together the eggs, sugar, flour, juice and zest very thoroughly (again this is probably much easier in a stand mixer as my lemon juice and rind kept clumping together!)
Heat the oven to 150 degrees c and poor the mixture into the tart crust (after it has been in the fridge for an hour). Bake in the oven for about 35 minutes until the filling has only a slight giggle to it.
I sprinkled brown sugar on top of my tarts and attempted to brûlée them using the oven which didn't quite go to plan although I could still taste the caramelly brûléed goodness so if you own a flame torch this is definitely something to try!