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Gluten-free Lemon Custard Tart
05
Jan
Jan
This delightful lemon custard tart is light and creamy and sure to please your family and friends at your next dinner party. Lemons are an excellent source of vitamin C and free radical fighting antioxidants. Lemon zest is a concentrated source of a compound called d-limonene which has anti-cancerous properties and helps lower cholesterol levels.
Gluten-free Lemon Custard Tart
Crust:
¾ cup finely ground hazelnuts
1 cup + 2 tbsp almond flour
1 tbsp pure maple syrup or coconut nectar
3 tbsp coconut oil, melted
3 Medjool dates, pitted
Filling:
350g thick full fat coconut cream
150 g pure maple syrup or coconut nectar
¼ cup coconut oil, melted
2 large organic lemons, zest and juice
1 tsp vanilla bean paste or extract
1/ 2 tsp turmeric powder
3 tsp gelatin
Method:
- Preheat oven to 170*C. Grease and line a tart pan with baking paper.
- Place the hazelnut and almond flour, dates, maple syrup and coconut oil into a food processor and pulse until well combined and crumbly.
- Press the crust mixture into your tart pan and make some holes with a fork.
- Bake crust for 12 minutes and then set it aside to cool completely.
- Place all the filling ingredients into a small saucepan and whisk until well combined.
- Bring to the boil and then reduce to a simmer for 3 minutes so it starts to thicken up.
- Remove from the heat and allow the filling mixture to cool before pouring it into the crust.
- Place your tart in the fridge for at least 2 hours to set.
- Decorate with flowers and lemon slices, then enjoy!
TIP: For a vegan version you can use 1 tsp agar agar instead of the gelatin.
Serves 8.
TEA PAIRING: This gorgeous tart goes beautifully with a pot of Bodhi Organic SereniTEA or ZesTEA.
