Step 1

Prepare a round cake pan with removable bottom by lining its bottom with baking/greaseproof paper

Step 2

In a bowl, combine all ingredients and mix until everything is evenly distributed. The mixture should be crumbly but should hold its shape when squeezed.

Step 3

Transfer the crust mixture into the round baking pan and press it down until you get a compact even layer.

Step 4

Refrigerate for at least 1/2 hour.

Step 5

In a bowl, combine together icing/powdered sugar, cornflour and egg yolks. Mix until you get a smooth paste.

Step 6

Slowly add in lemon juice, whisking constantly. Whisk until you get an even mixture.

Step 7

Add 1/2 of the milk of choice.

Step 8

Cook the mixture above a pot of simmering water (the bottom of the bowl should not touch the water!), whisking or stirring constantly, until the mixture starts thickening (5 to 10 minutes).

Step 9

When the mixture starts thickening, continue stirring above the simmering water for a further 1 minute, then set aside. Stir occasionally to prevent "skin" formation on top.

Step 10

Soak the gelatine leaves in cold water for 5 minutes (or follow the instructions on the gelatine packaging).

Step 11

After 5 minutes, squeeze out excess water and add the re-hydrated gelatine leaves to the remaining 1/2 of milk.

Step 12

Heat the milk-gellatine mixture until hot.

Step 13

Add the hot milk-gellatine mixture to the lemon tart filling and mix thoroughly until you get a silky, smooth, pourable mixture.

Step 14

Pour the lemon tart filling onto the cookie crumb crust.

Step 15

Refrigerate overnight.

Step 16

Combine 200 mL (1 cup) water, caster sugar, honey and lemon slices in a pot and bring to a simmer.

Step 17

Simmer for 20 minutes, then remove the lemon slices.

Step 18

Boil the remaining liquid until significantly reduced in volume and syrup-like in texture. Be careful not to burn it – after most of the water evaporates, caramelisation starts.

Step 19

While the syrup is reducing is volume, soak the gelatine leaf in cold water for 5 minutes (or follow the instructions on the gelatine packaging).

Step 20

After 5 minutes, squeeze out excess water and add the re-hydrated gelatine leaf to 50 mL (1/8 cup) water and heat until hot.

Step 21

Add the water-gelatine mixture to the lemon syrup and mix until evenly distributed.

Step 22

Allow the lemon syrup mirror glaze to cool until warm.

Step 23

Remove the lemon tart from the fridge and allow it to get to room temperature (takes 10 to 15 minutes). Do not remove in out of the cake pan.

Step 24

Pour the warm lemon syrup mirror glaze on top of the lemon tart, so that a level, even layer forms. (If the mirror glaze has cooled too much to be pourable, re-heat it slightly.)

Step 25

Return the tart to the fridge for at least 1/2 hour to allow the mirror glaze to set.

Step 26

After 1/2 hour, remove the lemon tart from the fridge and remove it from the cake pan.

Step 27

Decorate with blueberries (optional).

Step 28

Serve and enjoy!

Step 29

The no bake lemon tart keeps well in the fridge for 3 to 4 days (but it will disappear much, much quicker.)