Healthier lemon tart
- For the base
- 140g digestive biscuits
- 70g reduced-fat spread, melted
- For the filling
- 200g 2% fat Total Greek Yoghurt
- 200g light condensed milk
- Zest and juice of 2½ lemons, plus extra zest and 1 thin slice, to decorate
- 2 gelatine leaves, soaked in cold water for 5 min
- Fresh mint sprigs, to decorate
1 Preheat the oven to 160ºC/fan 140°C/gas 3. For the base, whiz the biscuits in a food processor, or put them in a sealed plastic bag and crush them with a rolling pin.
2 Tip the crushed biscuits into a mixing bowl, then add the melted spread and stir to combine. Use a wet spoon to transfer the mixture to a 20cm loose-bottom shallow tart tin, pressing it firmly into the base and up the sides. Bake for 8 min, then set aside to cool.
3 Put the yogurt, milk, lemon juice and zest into a mixing bowl and stir to combine. Put the gelatine leaves in a small bowl with 3tbsp hot water from the kettle and stir to dissolve, then mix into the yogurt mixture.
4 Pour the filling into the tin, then chill in the fridge for at least 3 hours until firm. Decorate with a thin lemon slice, some lemon zest and fresh mint sprigs to serve.
Nutrition Info (per serve)
Total fat 7.6g
–Saturated fat 2.9g
Dietary fibre 0.5g
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