Ingredients

For the pastry

• 200g spelt flour
• 3 tablespoons soft brown sugar
• 1 tablespoon fresh rosemary, very finely chopped
• Pinch of salt
• 100g cold butter, cubed
• 4 TBSP tablespoons ice cold water
• A punnet raspberries

For the filling

• 250ml Clandeboye Greek Style yogurt (+extra to serve)
• 8 TBSP caster sugar
• 3 small or medium eggs
• Juice of 2 lemons and zest of one

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Steps

1. Preheat the oven to 190˚C. Lightly butter a 25cm tart pan or flan case and set aside.
2. Mix the flour, sugar, salt and rosemary into a bowl, add the butter and rub in until it resembles fine breadcrumbs. Add the water by sprinkling it over and, working quickly, bring the mixture together into a ball of dough.
3. Put the ball of dough into the prepared tart pan. Starting from the centre, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.
4. Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined into a smooth ‘custard’
5. Pour the filling into the crust and bake in the oven for 25-30 minutes or until the centre is set and just jiggles a little bit when shaken lightly.
6. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling. Meanwhile, prepare the filling.
7. Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Decorate with raspberries & lemon zest and serve with more yoghurt.
8. Allow to cool completely then place in the fridge to chill for at least 1 hour before serving.