Breakfast/ Sweets

Deconstructed Gluten Free Lemon Tart

Deconstructed Gluten Free Lemon Tart

Print Recipe
Serves: 6-8 Cooking Time: 20 active ( 4 hours inactive)

Ingredients

  • For the Shortbread:
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil ( butter flavored if available)
  • 1 cup almond flour
  • 1/4 cup oat flour
  • 1 tbsp flax seed meal
  • 2 tbsp water
  • dash salt
  • dash cinnamon
  • For the Lemon Curd:
  • 1 can coconut cream (cream only)
  • 1/2 cup monk fruit sugar
  • 2 tbsp maple syrup
  • zest, then juice of 2-3 lemons
  • 1 vanilla pod, scraped or 1/2 freshly grated tonga bean
  • dash of salt
  • 4 eggs, at room temperature
  • 1 tsp arrow root powder

Instructions

1

The first step is to make the shortbread. Preheat the oven to 350F. Grab a 8x8 pan and cut and cover the bottom with parchment paper, letting the sides of the paper fall out. Mix all the flax meal and water first in a large bowl then add the melted coconut oil and the rest of the ingredients. Mix until it is a nicely round ball of dough and place into the baking sheet. Use your hands or a bench scraper to flatten the shortbread so that it is even. Prick with a fork in various locations on the dough and use a pizza cutter to lightly cut into 8 pieces.

2

Bake the shortbread for 30 minutes. Remove and let cool on wire rack.

3

Let's move onto the lemon curd cream. Beat the eggs with a whisk and mix with the sugar and maple syrup. Slowly place on a low simmer. While that heats up, blend the rest of the ingredients in a blender and add to egg mixture. Continue to whisk for about 10-15 until it becomes thick enough to coat the back of a spoon.

4

Pour the lemon curd into 6-8 ramekins or dishes and chill for at least 4 hours.

5

To assemble the tart, remove the curds from the fridge, top with whipped coconut cream and berries if desired and top with almond shortbread.

Notes

The shortbread breaks off nicer if its cut before baking. To cut, once the fork has punctured to allow air to escape, use a pizza cutter to cut once in half and then three equal slices across so you end up with 8 pieces. I know its mathish, but you got it. Visualization and actualization.

Deconstructed is a concise way of short handing ” it is something to have on hand and use it up later for whatever you fancy”. The¬†Deconstructed Gluten Free Lemon Tart was made to be monogamous partners, but it can serve other purposes. You’ll have the custard and shortbread stored separately anyways so feel free to tease it out and unite them with other pairings in your fridge until they can finally meet. They say most the pleasure in life is derived from delayed gratification anyway. The shortbread is not overly sweet and can play with a side of prosciutto and gruyere cheese or almond butter and jam. The tart on the other hand, she’s a little more frisky. Use it as a custard to top toast, mix it in with Greek yogurt and fruit, or take a spoon to sweeten up and emulsify an oil and vinegar salad dressing.

This tart lemon dream cream sits in glass pudding cups or ramekins and chills out in the fridge until you are ready to assemble your Lemon Tart . The first step is to make the gluten free and protein packed almond based shortbread. The one I put together here is vegan but has a nice buttery taste from a coconut oil I purchased on Thrive Market that is… wait for it… butter flavored and colored with turmeric.¬† I know, I know… mind blown.

 

While the almond shortbread comes together in the oven you can make the lemon tart custard and chill it before serving it. I suggest placing some fresh whipped cream and/or berries and then a whole piece or crumble the shortbread. Each light and airy bite is full of an intense lemon flavor that isn’t too sweet, kissed by the vanilla and juxtaposed by crunchy decadent shortbread. I think I’ll go have another one right about now…

 

 

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