Gluten Free • Paleo • Sugar Free • Dairy Free
A woman’s handbag is like Mary Poppins duffle bag; a bottomless abyss of useful (and often useless) items. It’s a veritable department store ranging from pens to smoked oysters, 3 year old receipts to spare nappies and expired credit cards (I did say some things were more useful than others!). Today though, my magical bag let me down… I was without a hair tie!
Hair ties and bobby pins breed by mitosis (my first year physiology may be a little hazy!). They’re always appearing in the bottom of the washing machine, clogging up the sink and being sucked up by the vacuum. That is until you need one! This is bad news if you are like me and have long hair; and it’s even worse when it’s past your normal hair washing day and the dirtiness of your hair makes it stand on end. Definitely a hat day!
I have on occasion found Lemons in the bottom of my handbag. Oddly, still not the weirdest thing ever to be in there. It’s lemon season here in Australia and my tree has a bumper crop this year, hence the Lemon Butter and Lemon Butter Cookies.
Today’s lemony dessert is a baked Lemon Tart. This recipe was adapted from Kate Bracks dessert book ‘The Sweet Life’. The lemon filling bakes into a tangy soft custard which is not too sweet (which means you can eat 2 slices)! My crust was slightly undercooked so it was a bit floppy which is why I have indicated to cook the crust a little longer than in other pie recipes.
Lemon Tart2014-07-09 04:31:21Serves 12Write a reviewPrep Time15 minCook Time1 hr 25 minTotal Time1 hr 40 minPrep Time15 minCook Time1 hr 25 minTotal Time1 hr 40 minPie Crust
- 1/4 cup Almond Meal
- 1/2 cup + 2 tablespoons Coconut Flour (available from health food and specialty stores)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup Coconut Oil, softened
- 1/4 cup Maple Syrup (you could substitute honey etc)
- 1 Egg
- 1 teaspoon Vanilla ExtractLemon Filling
- 4 Eggs
- 1/2 Cup Maple Syrup
- 3/4 Cup Coconut Cream (place open can in fridge overnight and spoon off the thick cream from the top)
- 150ml Lemon Juice
- Zest of 1 LemonPie Crust
- Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
- Mix the dry ingredients in a blender.
- In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
- Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
- Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
- Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
- Bake for 15-20 minutes, or until the bottom is cooked without the edges burning.
- Remove from the oven and make the lemon filling.Lemon Filling
- Reduce the oven temperature to 150C/300F.
- Place the eggs and maple syrup in the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk until pale and just thickened (approximately 3 minutes).
- Lightly whisk or stir in the coconut cream, lemon juice and zest until combined and no white lumps of cream are visible.
- Allow the mixture to sit for 5 minutes then skim off the foam that has risen and settled on the top.
- Pour the mixture into the baked pie crust and bake for 50-55 minutes.
- The tart is ready when the top is set but the filling is still a bit wobbly underneath.
- Allow the tart to cool to room temperature then place in the fridge for at least 1 (but preferably overnight).
- Dust with Coconut Flour
- Serve but itself or with Whipped Coconut Cream.
- Keep refrigerated when not eating.Adapted from Kate BracksAdapted from Kate BracksMummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/