(For a 7.5″ tart, springform pan measuring 7.5 X 2.5″; or 2 small ones using 2 small springform pans, like the one I made here)

You need:

2 eggs
1 cup plain sheep milk yogurt
2/3 cup mascarpone
4 tablespoons blond cane sugar
2.5 tablespoons cornstarch
Zest of 1 organic lemon
1 tablespoon poppyseeds
Pastry* (use a gluten free one or one that you like)
Confectioner’s sugar, to dust

*For a Gluten Free crust: place 2/3 cup white (or brown) rice flour + 1/3 cup quinoa flakes + 1/3 cup sweet rice flour + pinch of salt + 1.5 teaspoons xantham gum in the bowl of stand mixer and mix with 7 Tbsp soft butter until crumbly. Add about 4 to 6 Tbsp cold water to achieve a dough that detaches from the bowl. Wrap it in plastic film and place it in the fridge for 1 to 2 hours. Take it out 30 minutes before using, so that it is easier to work, and not too cold.