Monday, July 14, 2014

GF/DF TANGY AND REFRESHING LEMON TART

I would have to describe this GF/DF Lemon Tart as decadent, fascinating and nothing short of absolutely delicious.This recipe is the perfect combination of a mildly sweet grain free (made with almond flour) and gluten free pie crust with a rather strong lemony filling. Truthfully, you will either love it or, you will love it even more! The taste is definitely intense, but very impressive, delicious and refreshing, especially to all of you lemon lovers out there.



LEMON TART


Recipe:Yields one 9 inch tart
Ingredients:
Tart Crust Ingredients:
  • 4 tablespoons coconut oil
  • 1 tablespoon water
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
For Filling:
  • 1/2 cup honey
  • 3 eggs
  • 1 tablespoon lemon zest (about one lemon's worth)
  • 1/2 cup lemon juice, freshly squeezed
  • 1/2 cup coconut oil, melted
Preparation:
For Crust:
  1. Preheat oven to 350 degrees. 
  2. Place coconut oil, water, honey, and salt in a Pyrex (oven safe) bowl.
  3. Place bowl in the preheated oven for 10 to 15 minutes.  Allow the coconut oil to begin bubbling. The oil will begin to brown on the edges.
  4. Remove the bowl from the oven. Be careful because the bowl will be hot. Add almond flour, vanilla extract, and baking soda and stir quickly until a ball forms.
  5. Transfer dough ball to a 9-inch tart or spring pan with a removable bottom. Use your fingers to spread dough into the base and up the edges of the pan. Prick the bottom all over with the a fork.
  6. Partially bake for 7 to 10 minutes at 350 degrees. Do not fully bake  the crust or it will get too brown when later baking the filled tart.
  7. Remove the partially baked tart shell from the oven. Set aside and allow to fully cool before filling.
For Filling:
  1. For filling: combine all filling ingredients in a large bowl and combine well with a whisk or hand blender
  2. Pour mixture into the prepared crust and bake at 350 degrees for 15 minutes. Pie will be solid on the top but visibly soft in the inside. Do not worry, it will set once cooled.
  3. Place in refrigerator for several hours to set. Enjoy with fruit and/or whipped coconut cream!
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This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 
This recipe was shared at Gluten Free Wednesday's :http://glutenfreeeasily.com/gluten-free-wednesdays/

7 comments:

  1. Looks good! My cousin has these allergies and I think she would really like this!
    Come by and share on my linkup today!
    http://thediaryofarealhousewife.blogspot.com

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  2. Just wondering if you have tried any other flour besides almond? Along with many allergies, my son also has histamine issues so almonds are also out of the equation, as are cashews. Could you suggest any substitutes? Thanks so much. I'm dying to get back into desserts again - its been feeling like a sweets drought for far too long!

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  3. I have read ( but never tried) that you can use Sunflower Seed Flour in place of almond flour. If you're safe with that [not sure about the histamine issue], you can try it as a 1:1 substitute for almond flour. To make the sunflower seed meal/flour, simply grind them up into a fine powder in a blender/food processor/coffee grinder/mortar and pestle.

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  4. This looks amazing! I can't wait to try it!

    Also, sorry for hijacking the comments--Anonymous, I made some Paleo Pies with a different kind of nut crust you could try. Don't know if it would be helpful or not, but I hope it is. http://mommyontheloose.com/2014/07/01/personal-paleo-pies-a-delicious-gluten-free-dessert/

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  5. Yum! Even the filling sounds good by itself! Thanks for sharing at Savoring Saturdays! :)

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  6. I just made this for a birthday party and it was a huge hit! It tastes like a delightful lemon bar. Thank you! This is definitely something I will be making again.

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  7. So glad you and your guests enjoyed this! Thanks for stopping by and sharing. Best,
    Phyllis

    ReplyDelete