Lemon Tart: The Brief - Create a lemon tart that's just as tasty but much healthier 

 

150g Spelt flour, 75g Plain flour, Pinch Baking powder, Grated zest of 1 lemon, 100ml Sunflower oil, 75ml Water, Pinch salt

 For the filling

1 whole free range egg & 2 egg yolks, 150g  caster sugar, Grated zest of 4 un-waxed lemons, juice of 2 lemons, 1 tsp Vanilla extract, 200g Half fat crème fraiche, 250g Virtually fat free quark (low fat cream cheese)

 Method

• Mix all the pastry ingredients together, cover and refrigerate 30 minutes
 
• Heat oven to 180C and place a baking sheet inside.  Roll the pastry half centimetre thick sprinkling with plenty of flour, line a lightly oiled 20cm metal flan tin, leaving edges overlapping the sides (you can trim these off once the tart is cooked)
 
• Place baking paper on top and add baking beans (dried beans or lentils.) Place the tin onto the hot baking sheet and bake “blind” for 10 minutes, then remove from the oven and turn heat down to 160C
 
• Mix the lemon juice, zest, vanilla extract, crème fraiche and quark together well and reserve. In another bowl beat the egg and yolks with the sugar, then gradually stir them into the lemon mixture.
 
• Remove the paper and baking beans from the pastry case, fill  with the lemon mixture and bake 30-35 minutes checking and turning regularly. Allow to rest for 10 minutes then trim the pastry edges and dust with icing sugar.