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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