We know a lot of you are gluten free so when we found this tart we took the chance to try it out sugar free. What a winner! The yoghurt adds a lovely softness and the lemon, well that gives everything some zing!

• Serves: 10
• Oven temp: 170C (150C fan forced)
• Cook time: 45 minutes
• Pan: 25cm tart pan with removable base or a silicon tart pan

Ingredients:
125 g unsalted butter, softened
1 cup The Sugar Breakup Dextrose
1 Lemon – the juice & finely grated rind
3 large eggs (we use minimum 70g)
1 ½ cups almond meal
½ cup fine polenta
¼ cup cornflour
½ tsp gluten free baking powder
¾ cup natural yoghurt
1 cup frozen (or fresh when in season) mixed berries

It’s an easy blitz:

1. Preheat oven to 170˚C (150˚C fan forced) and grease a 25.5cm tart pan
2. Place all ingredients but NOT the berries in a food processor. Blend until smooth and combined.
3. Pour batter into tart pan and then drop berries on top. Use your fingers to press berries into the batter
4. Bake for 45 minutes until golden and centre is cooked
5. Stand in pan for 15-20 minutes or until cool enough to remove
6. Devour on its own or with cream, the choice is yours!

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