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TANGY LEMON TART

This recipe is the classic lemon tart reimagined with a delicious buttery, nutty porridge oat base and a yogurt based filling. There's still all your favourite flavours in there- including that sharp lemony tang that makes it complete. We'd also recommend serving with a mind blowing elderflower creme fraiche.

INGREDIENTS

For the crust

For the filling

To serve

STEP-BY-STEP-GUIDE

PREHEAT THE OVEN

Preheat an oven to 180ºC.

MAKE THE DOUGH

Blitz together the ground almonds, porridge oats, caster sugar, salt, thyme and butter in a food processor until you have a fine and even crumb. Remove the blade and work the mixture with your hands until it forms a ball of dough.

BAKE THE TART CASE

Press the mixture into a fluted tart tin (20cm across) to create an even layer just less than 1cm thick all the way around and up the sides. Place the tart tin onto a baking tray and bake in the oven for 20 minutes, then remove it and let it cool to room temperature.

MAKE AND BAKE THE FILLING

Lower the temperature of the oven to 150ºC. Zest the lemon into the sugar in a bowl, then whisk in the yoghurt with a hand mixer. Crack one egg into the yoghurt and incorporate it, then do the same with the second egg. Whisk in the lemon juice, then carefully pour the mix into the tart shell. Bake in the oven for 30 minutes, until the filling is just set, with a slight wobble in the middle.

COOL

Let the tart cool to room temperature, then chill in the fridge for at least a few hours.

SERVE

Whisk the elderflower cordial into the creme fraiche and slice and serve the tart with some dollops and a scattering of toasted almond flakes. Serves 8