1.To make the strained yogurt filling, empty the 2 pots of yogurt into a nice piece of clean muslin cloth and tie up so that you can suspend it from a shelf in your fridge, or just rest it in a colander over a bowl, but still kept in the fridge. We do this for 2 days here at HQ.
2.Once your yogurt is strained, you’ll need to make your sweet pastry tart shell. Start by sifting the icing sugar and flour together, then add the diced butter rub together with your finger tips until the mixture resembles sand.
3.Lightly beat the egg and the water together, then add to the dry mixture, stirring until it comes together. It’s important not to over work, as soon as it comes together you should stop mixing.
4.Leave the pastry to rest for 1 hour before pressing into a buttered flan tin and blind baking at 170C for 20 minutes or until the pastry is golden.
5.Once the pastry case is cool, spoon the strained yogurt onto the pastry and smooth out the top with a pallet knife. You could, add a small amount of Lemon Curd to the base underneath the strained yogurt to give it a boost, but we find the yogurt does do the trick.
6.Next, make the meringue. Add the water to a suitable pan then add the sugar. Place on the heat and take to soft ball which is 121C
7.Start to beat the egg whites in your mixer slowly until it reaches very light peaks
8.Once the sugar reaches the right temperature, remove from the heat and gently pour down the side of your mixer into the egg whites that you have started to beat up. Then beat until nice and glossy.
9.Then beat until cold
10.Pipe the meringue onto the lemon curd tart then take a blow torch to it until nice and golden brown all over