Grain-Free French Lemon Tart
Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, Paleo
Recipe by Zenbelly
Lemon tarts are the perfect “non-dessert” dessert. It’s like a slice of pie, but it’s light, bright, creamy, and mildly sweet, so you hardly feel like you’ve indulged. Some may say you're even getting a bit of Vitamin C! This recipe is the perfect balance of indulgence and restraint. Plus, it’s free of gluten, grains, nuts, and dairy. Paleo pie anyone? You’re gonna love this one!
Ingredients
For the Crust:
- 140 grams Otto’s Naturals – Cassava Flour (approximately 1 cup, un-sifted before measuring)
- ½ cup avocado oil
- 1 Tablespoon maple syrup (optional)
- 3 Tablespoons water
- Pinch salt
For the Filling:
- Zest of one lemon
- ¾ cup fresh lemon juice (about 5-6 lemons)
- 4 large eggs
- ½ cup honey or maple syrup
- 1/3 cup coconut cream, from a chilled, unshaken can of full fat coconut milk
Instructions
Make the Crust:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine cassava flour, avocado oil, water, salt and maple syrup. Mix to make a soft dough.
- Press dough into a 9-inch tart pan. Using a fork, poke holes all over the bottom of the crust. Chill in refrigerator at least one hour (will make a sturdier crust).
- Place on a baking sheet and bake for 12 minutes. Set aside (still on baking sheet).
Make the Filling:
- In a large mixing bowl, whisk together the lemon zest, lemon juice, eggs, sweetener, and coconut cream.
- Pour into the par-baked crust (still on baking sheet) and bake for 20-25 minutes, or until just set (the center should still jiggle a little bit and will firm up as it cools).
- Allow to cool completely before serving, about one hour.
