With a smooth and buttery lemon and orange curd, and a crumbly, cookie-like base of crushed oats and honey, this dessert is filling but refreshing, and seriously irresistible
Our healthier lemon tart is sweet, zesty, easy to make, and practically melts in your mouth.
Prep time
45m
Cook time
25m
Serves
8
Ingredients
14
Ingredients
Base- 1 cup rolled oats
- 1/2 cup wholemeal flour (or spelt flour)
- 1/3 cup extra virgin olive oil
- 1 tbsp honey
- Pinch of sea salt
- Spray olive oil
- 4 egg yolks
- 2 eggs
- 1/2 cup Greek yoghurt
- Zest and juice of 1 medium lemon
- Zest and juice of 1 medium orange
- 1/4 cup sugar
- 1/2 tsp powdered sugar
- Fresh berries
Method
Step 1:
Pre-heat oven to 180°C.
Step 2:
Grease a non-stick tart dish by spraying with a little spray oil.
Step 3:
In a food processor, process the oats until they form a fine flour.
Step 4:
Add them to a bowl along with the wholemeal flour, olive oil, honey and salt, and mix together well.
Step 5:
Press the mixture into the tart dish, pushing down and spreading it out evenly using the back of a spoon and bake for 10 to 12 minutes or until just golden. Allow to cool.
Step 6:
Add 5cm of water to the base of a large saucepan and bring to a simmer. Place a large glass bowl on top of the saucepan (it shouldn’t be touching the water). Make sure the water is at a low simmer.
Step 7:
Add the egg yolks, eggs and sugar, and whisk. Then add the lemon and orange zest and juice and whisk. Add the yoghurt and keep whisking for 5 to 10 minutes or until bubbles start forming up the sides.
Step 8:
Place in the fridge for 20 minutes or so to cool. It should thicken slightly.
Step 9:
Pour the curd onto the base and bake for 20 to 25 minutes, or until the curd is just firm.
Step 10:
Remove from the oven and allow to cool slightly before placing in the fridge to cool completely.
Step 11:
Optional to serve: Dust with a very small amount of powdered sugar and fresh berries
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