Tangy lemon tart with yoghurt and granadilla

For the pastry, blitz the flour, butter, salt and icing sugar together in a food processor until the mixture resembles breadcrumbs. Add the 90ml water and gently bring the dough together by hand. Shape into a disc, wrap in cling film and refrigerate to firm up, 30 minutes.

While the dough chills, make the candied lemon. Preheat the oven to 160°C and line a baking sheet with a silicone baking mat. Place the sugar and 50ml water in a medium pot and bring to a boil, without stirring. Once the mixture boils, add the lemon slices and simmer until the lemon flesh turns translucent, 10 – 15 minutes. Remove from heat. Carefully place the lemon slices on the baking mat (discard the sugar syrup) and place in the oven to dry out, about 30 minutes.

Roll out the dough on a lightly floured surface to a thickness of about 0,3cm. Lift onto a greased 23cm loose-bottomed tart tin. Press the dough gently into the base of the tin and up the sides and trim to remove any overhanging pastry. Make a few holes in the bottom of the dough with a fork. Reroll the dough offcuts and cut out Easter Bunny or other shapes of your choice using a cookie cutter, if desired. Blind-bake the pastry case and the shapes in the prepared oven, 20 – 25 minutes. After this time, remove the baking beans and brush the shapes and pastry case with the beaten egg. Return to the oven until the pastry is a light golden brown, 5 – 10 minutes.

While the pastry bakes, prepare the tart filling by beating all of the ingredients together, aside from the lemon zest. Sieve the mixture and stir in the zest. Pour the filling into the tart shell and bake until just set, but still a little wobbly, about 40 minutes. Allow the tart to cool completely.

To serve, spread the top of the tart with the yoghurt, decorate with candied lemon slices and drizzle with granadilla pulp.