Lemon Cream Tart
Thaw puff pastry.
Roll out puff pastry to fit baking pan. Butter baking pan and sprinkle with flour. Line pan with pastry and bake in preheated oven at 200°C (approximatley 400°F) for 20 minutes. Cool.
Soak gelatine in cold water. Combine yogurt with liqueur and powdered sugar. Place wet gelatin in a small saucepan and dissolve on low heat. Add about 3 tablespoons of yogurt cream to gelatine and mix well. Mix with the rest of cream. Refrigerate cream until it begins to thicken.
Beat heavy cream until stiff and fold into yogurt cream. Spread cream onto cooled tart. Refrigerate for about 2 hours.
Garnish with lemon wedges and zest, serve.