Preparation Steps

• Assemble all the tools and ingredients.
• Preheat the oven to 300°F (150°C.)
• Break the cookies into rough chunks.
• Zest the lemons, and juice 1 half of a lemon
• Separate 1 egg.
• Lightly grease or oil the tart tin.

Cooking Steps

For the cookie crumb base

• Put the cookies and the almonds into the bowl of a food processor.
• Process until reduced to fine crumbs, then transfer to a medium bowl.
• Mix with the almond butter and egg white.
• Use your fingers to press the mix into the prepared tart tin, being sure to come all the way up the sides.
• Bake the tart case for 10 minutes, then set aside to cool.

For the lemon curd filling

• Beat the honey, eggs, and egg yolk together until light, creamy and frothy.
• Put the milk into a small saucepan with the lemon zest. Heat over medium-low heat until just starting to boil.
• With the mixer running, pour the hot milk slowly into the egg mixture until combined.
• Stir in the vanilla essence, yogurt, and fresh lemon juice.
• Pass through a sieve to remove the lemon zest.

To finish the tart

• Pour the sieved filling into the baked tart case.
• Carefully put the tart tin back into the oven and bake for about 15 minutes, until no longer liquid, but still with a slight wobble in the middle.
• Leave to cool to room temperature, then carefully unmold from the tart tin. Chill until ready to serve.
• Add whatever toppings you like (or just serve plain). Enjoy!