Speedy lemon tart

Making the filling is a bit of a leap of faith but it always works. The acid in the lemon juice thickens the cream, and chilling the tart sets it further. Don’t take it out of the fridge too early. You can skip the chocolate layer for a quicker pudding, but it does help the pastry stay crisp.

Serves 8 Prep 20 mins plus chilling Cook 20 mins

375g all-butter sweet pastry plain ƃour for dusting

100g white chocolate, finely

chopped

397g can condensed milk

300ml double cream

4 lemons, zested and juiced (you need 125ml juice so use another lemon if necessary) 1 lemon and caster sugar, for

decorating

1 Heat the oven to 200C/180C fan/ gas 6 and put a baking sheet in the oven. Roll out the pastry on a lightly dusted surface and line a 22-23cm shallow sponge tin (to give you smarter straight sides). Trim the top and line with baking parchment and baking beans.

Bake for 10-15 mins until lightly browned at the edges, remove the paper and cook for another 5 mins or until the pastry base looks dry and lightly browned. Melt the chocolate and brush it all over the base and sides. Leave it to set.

2 Meanwhile, whisk the condensed milk and double cream together until the mixture thickens, then add the zest and juice in batches, whisking all the time, until you have a light, fluffy mixture. Spoon into the tart case and smooth the top, then chill until needed.

3 To decorate the tart, use a sharp serrated knife to cut the skin and pith from the lemon, then cut across it into thin circles. Put the slices onto baking parchment and dust with caster sugar, then carefully lift onto the tart.

PER SERVING 634 kcals, fat 42g, saturates 22g, carbs xxg, fibre 1.3g, protein 9g, salt 0.7g