Fried Egg Lemon Cheesecake Tart
Ingredients
Base
- 40g grapenuts
- 0.5 tablespoon erythritol gold
- 1 teaspoon lemon juice
- 0.5 teaspoon Sicilian lemon extract
- 1 tablespoon hot water
Sauce layer
- 2.5 tablespoons lemon gin and tonic sauce
Filling
- 3 extra light cheese triangles
- 0.5 kvarg vanilla
- 1 teaspoon lemon juice
- 1 teaspoon Sicilian lemon extract
- sweetener to taste
Icing topping
- 1.5 tablespoons erythritol icing
- lemon juice to taste
- Sicilian lemon extract to taste
- cold water to taste
Curd layer
- 2.5 tablespoons lemon curd
- tiny amount red food coloring
Garnish
- grated dark chocolate callet
Preparation
Blitz grapenuts into a fine crumb.
Mix the crumb with erythritol gold, lemon juice, Sicilian lemon extract, and hot water, then press into a 12 cm loose bottom tart tin.
Coat the bottom of the tart with lemon gin and tonic sauce.
Combine cheese triangles, kvarg vanilla, lemon juice, Sicilian lemon extract, and sweetener to taste, then fill the tart and refrigerate.
Mix erythritol icing with lemon juice, Sicilian lemon extract, and cold water by eye and taste.
Add lemon curd mixed with a tiny dot of red food coloring.
Grate dark chocolate over the top.
Notes
The entire tart totals 7.5 syns, suitable for Slimming World plans.
This recipe is designed to resemble a fried egg for a fun presentation.
