Lemon tart… but make it easy, we say! No tricky pastry to roll out and potentially shrink in the oven because you’ve over-handled it… no filling that requires culinary wizardry to get just right. As a bonus, the base here is gluten free, if that’s important to you, although any health-related claims stop well and truly there. No one is pretending sweetened condensed milk is good for you but as an occasional treat? It’s unbeatable. Just try not to eat it straight out of the tin, would you? Or is it only us who’s guilty of this!

SERVES 8-10

3 tbsp honey

50g butter

200g (2 cups) almond meal, plus extra, for dusting

1 egg, beaten well

2 x 395g cans sweetened condensed milk

180ml (⅔ cup) lemon juice

finely grated zest of 3 lemons

5 large egg yolks

whipped cream and raspberries, to garnish (optional)

Preheat the oven to 175˚C. Lightly grease the base and side of a 4cm deep 22cm tart tin with a removable base, then lightly dust with almond meal tapping out the excess. 

Combine the honey and butter in a  small saucepan, then place over medium-low heat until the butter is melted. Stir until smooth, then cool slightly. Combine the butter mixture, almond meal and beaten egg in a bowl and mix to combine. Using your hands, firmly press the mixture evenly over the base and up the side of the tin. Bake for about 10-12 minutes or until light golden. 

Place the remaining ingredients, except the cream and raspberries, in a bowl. Whisk until combined and smooth. Pour over the base, then bake for 20-25 minutes, or until the filling is just set but still a bit wobbly in the middle. Cool to room temperature, then chill for a few hours or until firm. Decorate with whipped cream and raspberries, if using, before serving.