Lemon, Yoghurt, and Honey Tart
A Lemon, Yoghurt and Honey Tart with Ali's Lemons Curd.
Ingredients
800g reduced fat Greek-style yoghurt
1 1/2 sheets reduced-fat shortcrust pastry, just thawed
2 eggs, lightly beaten
1/3 cup honey
2 tsp lemon zest
3 tbsp Ali's Lemon Curd
2 lemons, thinly sliced
1/4 cup sugar
Method
Spoon yoghurt into a fine sieve and place over a bowl; cover and refrigerate overnight to make labne. Discard strained liquid.
Preheat oven to 160°C. Line a 2.5cm-deep, rectangular loose-based tart tin with pastry sheets, trimming to fit. Put the tin in the freezer for 20 minutes, or until pastry is frozen.
Place tart tin on a baking tray and bake for 20 minutes, or until pastry is light golden. Transfer tin to a wire rack, leaving pastry to cool completely.
Place labne in a large bowl; whisk in eggs, honey and lemon zest until combined. Spoon mixture into cool pastry case and bake for 35–40 minutes, or until filling is just set and light golden. Leave tart to cool, then refrigerate until chilled.
Simmer the sugar and water in a saucepan with the lemon slices until the liquid is turned to syrup and the lemon has caramelised. Leave to cool.
Drizzle Ali's Lemon Curd over the cooled tart and arrange lemon slices on top of tart, slice evenly and serve.
Optional: Serve with Ali's Creamy Lemon Ice Cream and a shot of Limoncello.
Buon appetito!