Preheat the oven (no fan force) to 200 degrees Celsius.
In a stand mixer or food processor, mix on slow speed all tart ingredients until it comes together and forms a ball shape.
Remove from mixer and place into tart pan.
Using your hands, press the 'dough' until the tart shell is fully covered. Make sure it is a nice even layer all round.
Bake in the oven for 16-20 minutes, until the colour turns into a lovely golden colour.
Remove and set aside to cool.
In a stand mixer, whisk the yoghurt, sugar and vanilla bean paste together.
Incorporate one egg at a time all the while, mixing on a slow to medium speed.
Add in the lemon juice and lemon zest.
Once the tart shell has fully cooled, pour in the lemon filling mixture and bake for 30-40 minutes at 175 degrees Celsius.
Once baked (jiggly), remove and set in the fridge to chill for an hour or two.
Decorate with home made candied lemon slices and sprinkle with fresh thyme and icing sugar.