Lemon, Greek Yoghurt & Raspberry Tart

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This upcoming weekend there will be two birthday celebrations in our family and this delicious pie of lemon and raspberry with a twist of Greek yoghurt will be both a sweet and tangy dessert at our table. This is a refreshing, creamy, with a lucious filling, easy to put together treat, great for summer whose homemade raspberry syrup topping will crown with just the right touch.

Ingredients:

• 1 puff pastry sheet
•  6 eggs
•  2 Greek yogurts
•  1 cup sugar
•  cornstarch
•  1 lemon
•  raspberries

Beat 6 eggs 1 cup sugar, add 2 Greek yogurts and beat. Add 1/2 cup of cornflour and beat well with an electric mixer. Add the zest and  juice of 1 lemon, pour into a tart mold lined with a base of pastry and pricked with a fork and bake at 200 ° C for about 40 minutes in the lower furnace. When cooled, decorate with raspberry syrup [1 cup of sugar and raspberries - bring to  boil and cook until the raspberries disintegrate, but do not boil too much]. Take it to the refrigerator for about 2 hours. Serve cold.

 Ingredientes:

• 1 folha de massa folhada
• 6 ovos
• 2 iogurtes gregos
• 1 chávena de açúcar
• farinha Maizena
• 1 limão
• framboesas

Bater 6 ovos com 1 chávena de açúcar, juntar 2 iogurtes gregos e bater. Adicionar 1/2 chávena de farinha Maizena e bater bem com a batedeira. Juntar a raspa e o sumo de 1 limão, verter na tarteira forrada com a base de massa folhada e picada com um garfo e cozer a 200 ºC cerca de 40 minutos, na parte baixa do forno. Deixar arrefecer e enfeitar com a calda de framboesas [1 chávena de açúcar e as framboesas  - levar ao lume e deixar cozinhar até as framboesas se desintegrarem, mas sem deixar ferver em demasia]. Levar ao frigorífico cerca de 2 horas. Servir frio.