Thyme and lemon tart

As per the aforementioned birthday celebrations for Gipsy Spread, there had to be a dessert. Having already baked a chocolate and beetroot cake this week (which Gipsy Spread is still eating sandwiched with jam and peanut butter!), I wanted to make something significantly different. It was also a Saturday and I had the time to prepare and bake a pastry crust. A lemon tart it was then. However, with a twist of fresh lemon thyme and also without cream. I really hope the guests appreciated it.

What you will need

The pastry
225g plain flour
110g butter
80g sugar
1 large egg
Several sprigs of fresh lemon thyme

The filling
125g plain Greek yogurt
100g granulated sugar
2 eggs
100ml lemon juice
1 tea spoon lemon zest

Firstly prepare the dough for the pastry base. Crumb together the flour and the butter either by hand or in a food processor. Mix in the sugar and the lemon thyme. Whisk in the egg next until the pastry comes together and add the lemon thyme leaves. Add a tiny bit of milk if it needs a little bit more moisture to bring it together.

Next roll the pastry out and add it to a greased tart dish. Pre-heat the oven to 160 degrees. Pierce the base of the pastry with a fork and bake for 15-20 minutes until the pastry has turned biscuity.

 

Whilst the pastry is baking, mix together the filling ingredients. Add to the part-cooked pastry and return the tart to the oven for 45-50 minutes until the filling has set.

 

Remove from the oven and leave to cool before serving with lashings of fresh cream. Yes, cream on top, but at least it's not in the tart aswell! I also served iced raspberries on the side.