SUMMER BERRY TART

SERVES 10 PREP: 30 MINUTES, PLUS CHILLING COOK: ABOUT 1 HOUR

TO MAKE THE PASTRY:

 250g plain flour

 125g butter

 50g icing sugar, plus extra for

dusting

 1 egg, beaten

 Grated zest and juice of ½ lemon TO MAKE THE FILLING:

 250g Greek-style yogurt

 400g can condensed milk

 4 eggs

 Grated zest and juice of 2 limes

TO MAKE THE TOPPING

 50g Greek-style yogurt  250g seasonal berries 1

To make the pastry, put the flour, butter and icing sugar in a food processor and blitz until the mixture resembles fine crumbs. Add the egg, lemon zest and juice, then pulse a few times to bring the pastry together. 2

On a lightly floured surface, roll out the pastry and use to line a loose-bottomed, deep, 23cm tart tin. Prick the base all over with a fork and chill for 15–30 minutes. 3

Preheat the oven to 190C/180C fan/ gas 5.

4

Line the pastry case with a circle of non-stick baking paper, then fill with baking beans. Put the tin on a baking sheet and then bake for 10–15 minutes. Remove the paper and beans and cook for about five more minutes until the pastry is crisp and dry.

5

To make the filling, put the yogurt, condensed milk, eggs, lime zest and juice in a bowl and beat until smooth.

6

Turn the oven down to 160C/150C fan/gas 3. Pour the filling into the pastry case (still on the baking sheet) and bake for 35–40 minutes or until the filling is just set, with a slight wobble, and lightly coloured on top. Remove from the oven and leave to cool.

7

For the topping, spread the yogurt over the filling. Scatter the berries over the yogurt. Sift a little icing sugar over the berries to serve.