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Lemon Thyme Tart Recipe

Ingredients

For Almond Thyme Tart Shell

  • 195 g Almond Flour (meal)
  • 25 g of Sugar
  • Pinch of Sea Salt
  • 1 1/2 tablespoons of Thyme
  • Egg Whites from a whole egg
  • 100 g Butter cubed
  • Zest of 1 Lemon

For Lemon Yoghurt Filling

  • 245 g Greek Yoghurt
  • 100 g Granulated Sugar
  • 2 Eggs
  • 100 ml of Lemon juice
  • zest of 1 Lemon
  • 1/2 tsp Vanilla Bean Paste

Instructions

  • 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.