Lemon Bakewell and Custard Breakfast Tart

Blitz the @grapenuts_uk into a fine crumb and mix with 1/2 tbsp @nkdliving erythitrol granulated, Sicilian lemon extract, and hot water. Press the mixture into a lined 12 cm loose bottom flan/tart tin.

Spread a tablespoon of @tescofood lemon curd over the base.

In a separate bowl, mix 2 tsp @tescofood butterpak spreadable, 10g erythitrol granulated, 10g @homepride flour, a pinch of @droetkerbakes baking powder, 1/2 beaten egg, Sicilian lemon extract, and lemon juice. Pour this mixture over the lemon curd layer.

Bake the tart for 10 to 15 minutes at 170°C. Be careful not to overbake to avoid making the base chewy. Keep an eye on the sponge while baking.

For the custard, whisk 2 egg yolks, Tbsp @nkdliving erythitrol granulated, Tbsp Cornflour, and a little milk to make a fluid mixture. Top up with milk to reach 200ml in total.

Cover the mixture with clingfilm and microwave for 1 minute. Stir and microwave for 40 seconds to a minute until the custard thickens. If it's too thick, add some milk or water to thin it.

Stir in Tsp @droetkerbakes vanilla bean paste and a little Moroccan almond extract to the custard. Serve the custard immediately.