Honey and yoghurt lemon tart

This time a lighter twist with a rose scent… Inspired by Limone sul Garda, Italy.



200g wholegrain spelt flower

65g ground demerara sugar

100g unsalted butter

1 egg yolk

a pinch of salt

2 tablespoons of water


5 eggs

175g honey

85ml lemon juice

zest of 1 lemon

150ml Greek yoghurt

dried rose buds for decoration


  1. Mix and knead all pastry ingredients until smooth, shape the dough into a ball and chill for 30min in the freezer.
  2. For the filing, whisk the eggs and add all the remaining ingredients. Mix until well combined. Chill in the fridge.
  3. Preheat the oven to 180°C.
  4. Roll out the pastry and put into a 23cm tart tin, prick the base with a fork.
  5. Bake on the middle shelf of the oven for about 30 min until crisp and dry.
  6. Remove the pastry case from the oven and reduce the temperature to 150°C. Pour the filling into the pastry case. Bake for 25 min, until set.
  7. Cool before serving. Decorate with rose buds or whatever handy!

Enjoy! 🙂

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