Lemon Chocolate Tart
This lemon tart makes for a delicious dinner party dessert, or simply as a family treat. Tangy, creamy and just a little bit chocolatey.
200g FAGE Total, plus extra, to serve
375g pack lighter ready rolled shortcrust pastry
75g dark chocolate
150g icing sugar, sifted
3 medium eggs
4 tsp caster sugar
Fresh raspberries, to decorate
- Heat oven to 180°C / 350°F / Gas Mark 4. Line a 20cm deep fluted loose bottomed tart tin with the pastry, pressing well into the sides and base. Trim off the excess, then thoroughly prick the base with a fork. Line with baking paper and fill with baking beans. Bake for 15 minutes, remove the beans and paper and bake for a further 10 minutes.
- Melt the chocolate and spread over the base. Leave to cool for a few minutes. Finely grate the zest of 3 lemons straight into a large bowl. Squeeze the juice into a jug until you have 100ml. Mix with icing sugar, eggs and the yoghurt. Pass through a sieve into a jug.
- Put the tart tin on a baking tray then slowly spoon in the lemon filling. Bake for 25-30 minutes until just set, but still a little wobbly. Cool, then chill for 2 hours or overnight.
- Before serving, sprinkle with caster sugar, then using a cook’s blowtorch caramelise the sugar. Cool for a few mins, then serve with a spoonful of FAGE Total yoghurt and a few raspberries. TIP: use a layer of raspberry jam in place of chocolate if you like, or just add the lemon filling for a classic version.