Calorie Conscious Lemon Tart

Preheat the oven to 160°C, (fan 140°C, gas mark 3).

Mix together the evaporated milk, salt and cornflour.

Whisk together the egg yolks, whole eggs and Truvia®,
until thick and creamy.

Whisk in the evaporated milk mixture and then gradually whisk
in the lemon zest and juice.

Place the pastry case onto a baking sheet and pour the lemon
mixture into the pastry case.

Bake for 25 minutes until just set. Cool on wire rack.

When cool enough, refrigerate for 2-3 hours. Remove from the fridge 20 minutes before serving with raspberries and low fat crème fraiche.