Tarty Lemon Tart with Cheesecake Cream

This is a recipe by James Martin although the cheesecake cream is mine :)

• 5 free range eggs
• 190g caster sugar
• 250ml double cream
• 4 lemons, juice and zest
• butter, for greasing
• 225g ready made shortcrust pastry (I cheated, ask Tracie, I'm rubbish at pastry!)
• 50ml natural yoghurt
• 50ml low-fat creme fraiche
• 125g marscapone cheese
• 2tbsp icing sugar

Preheat the oven to 200 degrees

Crack the eggs into a bowl and whisk to break up yolks. Add sugar and beat well. Add the cream and the lemon juice and stir. Add the lemon zest and set aside.

Grease a 20cm flan ring (removable base) with butter. Roll out the pastry on a floured surface until big rnough to fit over the flan ring. Press the pastry into the ring and allow to overhang the edges slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.

Transfer to oven and bake for around 15mins. remove from oven and remove beans and return to oven for 5mins, or until case is lightly browned (don't wander off and do something else like I did and come back in a panic 15mins later!)

Turn oven down to 150 degrees and pour lemon mixture into case. Bake in oven for 1hr or until filling is set and pastry is golden brown.

Remove from oven and trim edges off pastry. Leave to cool completely then place in fridge to chill.

Place the yoghurt, creme fraiche, marscapone cheese and icing sugar in a bowl and mix well. Keep in fridge until needed.

Do I need to tell you how to cut it up? Do it as the mood takes you and enjoy ;)

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