Grain-free Lemon Tart
Category:
I was in charge of dessert for our family Easter lunch this year. We are all grain-free, but my brother in law is also extremely allergic to nuts. This cut out most of my go-to recipes! I was really happy with the result of this experiment - the tart is low in sugar and has a great lemony tang.
Created by: Juliet Howes, Green Shoots Health
Easy
Fairly expensive
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Ingredients
For 6 Person(s)
Crust/Pastry
- 185 grams chopped dates
- 1/4 cup(s) ground flax seed
- 2 cup(s) shredded coconut
- 1/2 cup(s) sunflower seeds
- 1/4 cup(s) melted coconut oil
- 1/8 teaspoon(s) salt
Filling
- 3 1/3 cup(s) coconut milk
- 4 whole lemons - juice & zest
- 1/2 cup(s) coconut cream
- 1/4 cup(s) coconut nectar
- 1 tablespoon(s) honey
- 1 tablespoon(s) coconut palm sugar
- 1 teaspoon(s) vanilla
- 9 whole gelatine leaves - 9 x 3"
- 1 whole egg yolk
Grain-free Lemon Tart Directions
- Use a springform tin for this recipe - to be sure the tart can be easily removed!
- Line the base of the tin with grease proof paper and grease with coconut oil. Set aside.
- Start by making the base - put the dates, salt and sunflower seeds in a food processer and process until the mixture resembles bread crumbs.
- Transfer to a bowl and stir in the flax and melted coconut oil.
- Press crumb base into the tin, pressing tightly down onto base and up sides with even thickness.
- (Note: You may have some crumb leftover - I spread mine out on a baking sheet and popped it in the oven to toast for about 5 mins and used as a crumble topping for yogurt, but you could also use it to toss in with a grain free granola or coat home made truffles.)
- Now for the filling. Gently heat the coconut milk, coconut sugar and lemon juice and zest in a pan. When warm, take a ladlefull and put in a bowl to mix with the egg yolk.
- Beat and add back to the pan. Stir gently to heat further. DO NOT LET IT BOIL. When warmed. take off the heat and leave to cool while you deal with the gelatine.
- Soak the gelatine sheets in cold water for 5 mins or so.
- Squeeze out the excess water and stir into the lemon custard mixture.
- Allow to cool further and when tepid, pour over the base.
- Leave in the fridge, overnight if possible, to set.
- Carefully loosen the crumb crust from the sides of the tin with a flexible fish slice. Carefully open spring to release tart and serve with creme fraiche or coconut cream & blueberries.
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Nutrition facts
(vegetarian, gluten free, lactose free)
Per Serving
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