Directions

Pastry

1. In a Thermomix or food processor, blend nodo flour, sugar and butter until the mixture resembles coarse crumbs.

2. Add the greek yoghurt, egg yolk, 1 tbsp cold water and vanilla (if using).

3. Blend just until the dough comes together into a soft (but not sticky) ball.

4. If the dough feels too soft to handle, refrigerate for 30 minutes to firm it up — this makes it easier to roll.

5. Place the dough on a sheet of baking paper, shape it into a disc using a rolling pin, and lightly dust with flour to prevent sticking.

6. Roll out to 3–4mm thickness and line the baking tray.

7. Lightly grease your tart tin with butter or spray to help the pastry release easily after baking.

8. Carefully flip the dough into the tart tin, and use your fingers to gently press the pastry into the base and up the sides of the tin. If the dough cracks or tears just press a small piece of excess dough into the gap.

9. To blind bake, prick the base with a fork and bake at 180°C (fan) for 15–18 minutes, or until lightly golden.

10. Put aside to cool while you make your lemon filling.

Lemon Filling

1. In a saucepan, add the lemon juice, lemon zest, sugar, butter, eggs and egg yolks. Stir over low heat until the butter has melted. 

2. Switch to a whisk and keep whisking gently over a low heat until the mixture thickens. This part only takes a few minutes!

3. Once thickened, pour the warm lemon curd straight into your prepared tart shell.

4. Spread the curd evenly into your pre-baked tart shell and place in the oven for 5–6 minutes, just until it’s set with a gentle wobble in the centre.

5. Let the tart cool completely before slicing and serving. Best enjoyed chilled, with a generous dollop of double cream.