Yoghurt and Lemon Tart
400g Caster Sugar
Grated zest of 2 lemons
Juice of 5 lemons
250g TOTAL Greek Yoghurt
1 sweet pastry shop brought flan case
- Line the pastry case with grease proof paper and fill with enough dry baking beans or lentils (or indeed any dry pulses) to ensure the sides as well as the bottom are weighted. Bake for 10 minutes. Remove the beans and grease proof paper trimming any over hanging pastry, then return the flan case to the oven and continue baking for a further 10 minutes.
- Mean while, make the lemon filling. Whisk the eggs caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice then add the TOTAL Greek Yoghurt. Continue to whisk until all ingredients are thoroughly combined.
- Reduce the oven temperature to 120C. Pour the filling into the hot pastry case (this will ensure the case is sealed). Bake for 30 minutes. Remove from oven and leave to cool and set for about an hour.
- When ready to serve, preheat the grill to very hot. Sift icing sugar over the top of the tart and place under the grill to caramelize the sugar to a light golden brown.
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