Yogurt and lemon tart

Average rating:

Dead easy to make withjust five ingredients - lemons, yogurt, eggs, sugar and a shop-bought pastry case! And it's really delicious...

Ingredients

Baking blind’ means cooking a pastry case without any filling.This guarantees a crisp, non-soggy pie case.

Line the pastry case with greaseproof 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 mins.
Remove the beans and greaseproof paper trimming any over hanging pastry, then return the flan case to the oven and continue baking for a further 10 mins.
Meanwhile, 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 Greek yogurt. Continue to whisk until all ingredients are thoroughly combined.
Reduce the oven temperature to 120°C. Pour the filling into the hot pastry case (this will ensure the case is sealed). Bake for 30 mins. 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 caramelise the sugar to a light golden brown.