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Lemon Tart 🍋

Lemon Tart

If you’ve been reading this blog before you almost certainly know that we attempt to cook and bake with a healthier twist. But how does one bake a lemon tart without adding sugar, flour or butter? we've been asking ourselves that question the last few weeks. And after giving it a couple of tries, our answer is … you don’t. Or we don’t.


We tried to form a few of tart crusts without butter but they only didn’t qualify. So we use butter during this recipe (quite tons actually). But to form up for that we've made a tart crust that tastes tons better than your regular tart crust. and that we have made it without adding sugar or gluten, instead we use almonds, cashew nuts and dates. we've also made a sugar free lemon custard, using agave syrup and a vanilla pod. And once you put the crust and therefore the custard together, you get a reasonably darn good lemon tart. which is strictly what we deserve, because we've been eating a few of lousy tarts to urge here.

Lemon Tart

Gluten free pie crust:
200 g mixed nuts (we used almonds and cashews)
10 fresh dates
100 g cold butter
2/5 cup (55 g) buckwheat flour
2 tsp cinnamon


Sugar free lemon custard:
75 g butter
1 1/3 cup soy milk
1 vanilla pod
2 small lemons (juice and zest)
6 tbsp agave syrup
2 egg yolks
1 egg
4 tbsp corn starch


Making the crust: Mix nuts and dates during a blender for a few minute (it’s ok if the nuts aren’t completely grinded) and pour the mixture during a bowl. Cut the butter into small pieces and increase the bowl along side the remainder of the ingredients. Use your hands to figure the pastry. Coat rock bottom of a 9” tart pan with some butter, and distribute the pastry evenly on rock bottom and therefore the sides. Prick the pan with fork and put it within the fridge for about 20 minutes while you create the custard.


Making the custard: Heat butter, soy milk and vanilla pod during a saucepan on medium heat. Add juice , zest and agave syrup. bring back a boil while stirring, then lower the temperature and let it simmer for about five minutes. Remove the vanilla pod, put aside and let it cool. Whisk egg yolks, egg and corn starch with a manual whisk during a large bowl for a few of minutes, then add the lemon mixture while whisking.


Pour the custard into the tart pan and bake at 350°F for about 20 minutes. The tart crust can easily get burnt so keep an eye fixed on the oven. Let it cool before serving. Decorate with fresh lemon balm.
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