This classic tart, with a spelt shortcrust pastry, is tangy and creamy. Adding white chocolate into the lemon mix gives this refreshing dessert a decadent feel.
Prep time: 30 mins
Bake time: 45 mins
Total time: I hour, 15 minutes
Equipment: pastry dish
For the pastry
200g Risen Super White Spelt Flour
100g unsalted butter, cubed
60g caster sugar
1 - 2 tbsp cold water
For the lemon filling
170g white chocolate
100g caster sugar
120g lemon juice (about 3 lemons)
Zest of 2 lemons
Preheat the oven to 170C
Mix the flour and butter in a bowl until a breadcrumb consistency, then add the sugar. Bring together with a touch of cold water and knead lightly to form a smooth ball.
Lightly dust your worktop with flour and roll out into a disc big enough for your pastry dish. Aim to get the pastry to 5cm larger than the dish. Lay the pastry over the dish and press in to the sides. Cut off excess pastry with a knife or for a neater finish, do this when it is baked.
Cover with foil and put baking beans on the top. Bake in the oven for 10 minutes. Remove foil and return to the oven for 20 minutes.
In the meantime, make the lemon filling. To begin with, heat the cream in a small pan until almost boiling. Add the chocolate in small pieces and stir until melted. Set aside.
Beat the eggs and sugar in a large bowl until pale and creamy. Mix in the lemon juice, zest and the white chocolate cream.
Take the tart out of the oven and pour in the mixture. Return to the oven and bake for 25 minutes until just slightly wobbly in the centre. You may have to put some foil over it to avoid overbaking the crust.
Leave to cool and serve straightaway.