Lemon Tart

The last 'international' dish this week comes from France. I have just amended it somewhat for the Slimming World plan, but even without the cream and pastry, it was very rich and creamy, with a refreshing tangy flavour. 

 

Serves 8

Syn Free on Extra Easy*

* ¼ syn for the whole cake

½ cup buckwheat

6 eggs, plus 3 egg yolks

2 tbsp sweetener

½ tsp baking powder

1 tub quark

juice and zest of 3 lemons

¼ cup sweetener, or to taste

Pre-heat the oven to 180°C. Grease a 20cm spring form cake tin by spraying it with Fry Light. Heat a frying pan to medium-high heat and dry toast the buckwheat until they start to brown, 3-5 minutes. Switch off the pan, add 2 tbsp sweetener and ca 1 tbsp water to mix it all in. Stir until all the water has evaporated. Quickly line the bottom of the cake tin with the buckwheat and leave to cool.

Separate 2 of the eggs. Whisk the egg whites until stiff peaks form. In another bowl whisk the egg yolks with a quarter of the quark, the baking powder and 2 tbsp sweetener. Carefully fold in to the egg whites. Pour mixture on top of the buckwheat in the tin. Bake for 15-20 minutes until a skewer comes out clean. Allow to cool in the tin. Don't worry if the cake looks very high at this stage, it will settle down when it has cooled.

Mix the lemon juice and zest with the ¼ cup sweetener and the rest of the quark. Beat well. Beat in the eggs, one at a time, then beat in the egg yolks. Taste and add more sweetener if the mixture is too tart for your liking, Pour on top of the cake base, and bake in the oven at 190°C for 20-25 minutes until the filling is set. Leave to cool before serving.