LEMON CURD FRIDGE TART

SERVES 8

5 minutes. Lift the beans out of the water with a slotted spoon, place in a colander and cool down under cold running water (to preserve the crunch and the colour). 2. Allow the water in the saucepan to come to the boil again and carefully drop the eggs into the boiling water with a spoon. Cook for 4–6 minutes, drain, and cool down under cold running water. Carefully peel and set aside until needed. 3. Heat the olive oil in a medium non-stick pan over medium-high heat. Add the tomatoes to the pan, season with salt and cook for 5–7 minutes until they start to blister. Remove from the pan; keep the pan on the heat. Season the tuna steaks with salt and panfry for 2 minutes on a side, until golden but still pink on the inside. Allow to rest for a few minutes. 4. Combine the dressing ingredients in a bowl and season with salt. 5. Divide the green beans, salad leaves, olives, roasted tomatoes, anchovies and tuna between 4 serving plates. Place and egg on each plate and carefully cut it in half. Season with salt. Drizzle some of the dressing over each salad, garnish with basil and serve with lemon wedges.

KEEP ON TRACK per serving

FAT 40 G CARBS 11 G PROTEIN 7 G

FOR THE PASTRY

135 g almond flour 45 g coconut flour 45 g erythritol 2.5 ml (1/2 tsp) xanthan gum pinch of salt 2.5 ml (1/2 tsp) vanilla extract 45 ml (3 tbsp) melted butter 1 egg, lightly beaten

FOR THE FILLING 5 egg yolks grated zest of 1 lemon 125 ml (1/2 cup) lemon juice 60 ml (4 tbsp) erythritol 90 g butter 250 g cream cheese 250 g mascarpone

TO SERVE 1 lemon, sliced thinly small handful of mint leaves 1. Combine all the ingredients for the pastry in the bowl of a food processor and process until it comes together in a ball. Tip the pastry out of the bowl onto a sheet of baking paper and flatten it slightly with the palm of your hand. Cover the pastry with clingwrap and chill in the fridge for 20 minutes. 2. Make the lemon curd in the meantime. Combine the egg yolks, lemon zest, juice and erythritol in a heat-proof glass bowl. Whisk until combined. Make a double boiler: Fill a medium saucepan half-full with water and heat over medium heat. Place the glass bowl over the saucepan and whisk the egg mixture continuously until it thickens. Remove the bowl from the heat if it becomes too hot; you don’t want the egg to curdle. Once the mixture has thickened, add the butter and whisk until it is incorporated. Set aside to cool. 3. Preheat the oven to 180˚C. Grease a 23 cm springform tart pan with melted butter. 4. Line the tart pan with the pastry and bake it in the oven for 15 minutes or until golden and cooked. Remove from the oven and set aside to cool completely. 5. Combine the cream cheese and mascarpone in a bowl and whisk using an electric beater until thick and creamy. Fold the cooled lemon curd through the cheese mixture, and fill the cooled tart case with it. Place in the fridge for 2–3 hours to set. 6. Garnish the tart with lemon slices and mint leaves, and slice to serve.

❛ The lemon curd tart needs to be chilled in the fridge for a few hours before serving to firm up; it makes for neater slices. ❜