Preheat oven to 220C/425F/Gas7 and lightly grease a loose base 22cm/10" flan tin
Roll out the pastry as thin as possible and press into the flan tin. Reserve all the extra pastry for making the latticed top later.
Cream together butter and sugar till fluffy
Beat the egg and extra egg yolk and add to the mixture slowly
Mix together the cream and fromage frais and add this gradually
Now add all the other ingredients and stir well to combine
Fill the pastry case and smooth it around
Roll out the remaining pastry and cut into strips
Criss cross the pastry strips over top tart and pinch the edges to secure and glaze with a little milk before baking
Bake for approximately 35 minutes or until golden.
Remove from oven and sprinkle with a little sugar and allow to cool in tin for 10 minutes before removing and placing on a wire rack to cool completely.