Lemon Tart in Rosemary Crust
A zesty creamy lemon tart filling in a crisp rosemary crust.
For the crust
- 1 1/3 cup Spelt flour (or plain flour)
- 3 Tbsp Cane sugar
- 1 Tbsp fresh rosemary, chopped
- Pinch of salt
- 1/3 cup Cold butter, cubed
- 1-2 Tbsp ice water
For the filling
- 1 cup plain Greek yogurt
- 1/2 cup cane sugar
- 2 eggs
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.
- Pulse the flour, sugar, rosemary and salt in your food processor till well mixed. Add the butter and pulse until pea sized bits of dough start to form. Now add only a tablespoon of ice water to start with and pulse a few more times. To check if the dough is ready, press between your fingers – even if it looks crumbly, as long as the dough holds together, it is right. If not, add some more ice water, a little at a time.
- Prepare your tart tin and add all the dough into it. Working from the center, start pressing the dough firmly into the tin pan, making sure you press up into the sides evenly. Pierce with a fork a few times and place in the oven to bake for 15 minutes. Cool before filling.
- To prepare the filling, put the yoghurt and sugar into a mixing bowl and whisk through. Add eggs one at a time, whisking to combine and then add the lemon juice and zest. Keep whisking until the mixture is smooth.
- Pour the filling into the cooled crust, and bake for around 30 minutes until the center only slightly jiggles. Allow to cool completely, place in the fridge and let it set for at least an hour in the fridge before serving.
Oh don’t you just love lemony deserts? And paired with a delicious and robust herb such as Rosemary? …Heaven!
The tangy and creamy filling contrasts brilliantly with the aromatic and sweet crust.
Recipe originally from Happy Yolks