Lemon Tart — Gluten-Free, Grain-Free, and Refined Sugar Free

image link: A slice of this gluten-free lemon tart with fresh whipped cream and raspberries makes the perfect late Spring or Summer treat

Lemon Tart — Gluten-Free, Grain-Free, and Refined Sugar Free

Amy No Comment
Sweet Treats

 

Noth­ing beats a fresh tangy lemon tart with rasp­ber­ries on a warm late Spring day! Okay, a hand­craft­ed ice cream cone might also be in the run­ning.

But that sweet and sour pair of lemon and rasp­ber­ries gets me every time, what­ev­er form it takes.

When I was liv­ing in Aus­tralia, I real­ized that lemon tarts are a thing. Maybe it’s just me, but I don’t real­ly see them in the states.  In Oz, you can find a lemon tart in almost any cafe, to be delight­ful­ly paired with a fresh cup­pa, tea or cof­fee, that is. I gen­er­al­ly don’t jump for desserts with a pud­ding-like tex­ture, but I decid­ed it was time to give this whole lemon tart thing a try. I real­ized I could eas­i­ly turn it into my favorite fla­vor com­bo with some sea­son­al rasp­ber­ries, and the crunchy nut­ti­ness of toast­ed hazel­nuts in my gluten-free and grain-free crust.

You have to be some­what care­ful not to over­cook in the eggs, but over­all, this dessert is super easy to make. And it pairs per­fect­ly with  an out­door BBQ or cook­out. Don’t for­get the whipped cream!

image link: A slice of this gluten-free lemon tart with fresh whipped cream and raspberries makes the perfect late Spring or Summer treat

Lemon Tart

(Dif­fi­cul­ty- Mod­er­ate; Serves 8–10)

Ingredients

For the Crust: 

  • 1 1/2 c hazel­nuts
  • 1/2 c almond meal
  • 1/4 c organ­ic coconut sug­ar
  • 1 tsp vanil­la
  • 1/2 tsp salt
  • 1/4 c organ­ic but­ter or ghee

For the Fill­ing: 

  • 1/2 c lemon juice
  • zest of 2 organ­ic lemons
  • 3 organ­ic eggs, at room tem­per­a­ture
  • 1/2 c rice malt syrup*
  • 1 tsp vanil­la
  • 1/2 tsp salt
  • 6 Tbsp organ­ic but­ter
  • 1 Tbsp organ­ic heavy cream, plus more for whip­ping
  • fresh whipped cream and organ­ic rasp­ber­ries, for gar­nish

*I’ve found that rice malt syrup is the best sug­ar sub­sti­tute that doesn’t alter the fla­vor or col­or of the cus­tard. I’ve also made this with coconut sugar–it tastes absolute­ly deli­cious, but the cus­tard turns a caramel col­or.

Instructions

Make the Crust: Heat the oven to 350°F. Line the bot­tom of a 9-inch Spring­form pan with parch­ment paper, and grease light­ly with but­ter. Place the hazel­nuts on a bak­ing sheet and toast in heat­ed oven until light­ly browned, about 8–10 min­utes. Place nuts in a clean dish tow­el while still warm and rub togeth­er until skins come off. Pulse the toast­ed hazel­nuts in a small chop­per or food proces­sor until a fine crumb is formed. In a mix­ing bowl, com­bine the ground hazel­nuts, almond meal, coconut sug­ar, vanil­la and salt in a bowl. Add the melt­ed but­ter and mix until com­bined. Press into the bot­tom and 1 inch up the sides of the pre­pared pan. Bake for 12–15 min­utes, or until gold­en brown. Set aside.

image link: toasted hazelnuts bring a wonderfully crunchy texture and nutty flavor to this grain-free crust

 

Make the Fill­ing: Heat the lemon juice and zest in a small saucepan over medi­um-high heat until just boil­ing. Remove from the heat. Whisk the eggs, rice malt syrup, vanil­la and salt togeth­er in a medi­um bowl until well com­bined. Slow­ly driz­zle the eggs into the lemon mix­ture, whisk­ing con­stant­ly. Cook the egg mix­ture over medi­um heat, stir­ring con­stant­ly with a rub­ber spat­u­la, until the cus­tard is thick, about 5–6 min­utes. Remove the cus­tard from the heat and stir in the but­ter and cream. Once all of the but­ter melts and is ful­ly incor­po­rat­ed, strain the cus­tard through a fine mesh sieve into the tart shell.

Place in the refrig­er­a­tor and allow to set, for at least 1 hour. The tart can be made the day ahead and chilled overnight. Serve with a dol­lop of fresh whipped cream and organ­ic rasp­ber­ries.

image link: Nothing beats the tart combination of lemon and raspberries in a late Spring or early Summer dessert

image link: This grain-free, gluten-free lemon tart is sure to be a crowd pleaser!

image link: This grain-free, gluten-free lemon tart is sure to be a crowd pleaser!

 

Lemon Tart

image link: A slice of this gluten-free lemon tart with fresh whipped cream and raspberries makes the perfect late Spring or Summer treat

By Amy Pub­lished: May 24, 2016

  • Yield: 8–10 Serv­ings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 31 mins

  Noth­ing beats a fresh tangy lemon tart with rasp­ber­ries on a warm late Spring day! Okay, a hand­craft­ed ice cream cone might …

Ingredients

Instructions

  1. Make the Crust: Heat the oven to 350°F. Line the bot­tom of a 9-inch Spring­form pan with parch­ment paper, and grease light­ly with but­ter.
  2. Place the hazel­nuts on a bak­ing sheet and toast in heat­ed oven until light­ly browned, about 8–10 min­utes. Place nuts in a clean dish tow­el while still warm and rub togeth­er until skins come off. Pulse the toast­ed hazel­nuts in a small chop­per or food proces­sor until a fine crumb is formed.
  3. In a mix­ing bowl, com­bine the ground hazel­nuts, almond meal, coconut sug­ar, vanil­la and salt in a bowl. Add the melt­ed but­ter and mix until com­bined. Press into the bot­tom and 1 inch up the sides of the pre­pared pan. Bake for 12–15 min­utes, or until gold­en brown. Set aside.
  4. Make the Fill­ing: Heat the lemon juice and zest in a small saucepan over medi­um-high heat until just boil­ing. Remove from the heat.
  5. Whisk the eggs, rice malt syrup, vanil­la and salt togeth­er in a medi­um bowl until well com­bined. Slow­ly driz­zle the eggs into the lemon mix­ture, whisk­ing con­stant­ly. Cook the egg mix­ture over medi­um heat, stir­ring con­stant­ly with a rub­ber spat­u­la, until the cus­tard is thick, about 5–6 min­utes. Remove the cus­tard from the heat and stir in the but­ter and cream.
  6. Once all of the but­ter melts and is ful­ly incor­po­rat­ed, strain the cus­tard through a fine mesh sieve into the tart shell. Place in the refrig­er­a­tor and allow to set, for at least 1 hour. The tart can be made the day ahead and chilled overnight. Serve with a dol­lop of fresh whipped cream and organ­ic rasp­ber­ries.

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