Mel Christensen

Mel Christensen

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Luscious Lemon Tart *Gluten Free, Dairy Free, Refined Sugar-Free, Paleo Friendly.

Lemon tart

Luscious Lemon Tart 

*Gluten Free, Dairy Free, Refined Sugar-Free, Paleo Friendly.

Crust

  • Zest of 1/2 orange
  • 80g (1 cup) toasted desiccated coconut (Can be toasted quickly and easily in a non-stick frypan)
  • 190g (¾ cup) macadamias
  • 40g (2 tbsp.) coconut oil
  • 60g (flesh of 3-4) pitted mejool dates
  1. Grate the Orange rind first (TM – 10 seconds  / speed 8, or until finely grated.)
  2. Process all of the above ingredients in food processor (TM – add remaining crust ingredients and process 10 sec / speed 8.)
  3. Press crumb mixture into buttered and/or lined dish with back of a spoon then chill in freezer or fridge.  *TIP: Lay another piece of baking paper over the top of your base and, using the upturned lid of, say, a cooking spray bottle (the flat side) use a circular motion to press and flatten your mix firmly into the tray. This will give you a nice smooth compacted surface and pretty neat edges 😉

Filling

  • 10g (6 sheets) gelatine leaves soaked in cold water for 5 minutes (or you can use 3 tsp. gelatine powder or agar agar)
  • 250ml (1 cup) lemon juice (Meyer lemons are the best for their sweetness)
  • 20g (5 heaped tsp.) grated lemon rind
  • 125ml (½ cup) thick coconut cream
  • 125ml (½ cup) 100% pure maple syrup (rice malt syrup or honey are good substitutes)
  • 10g (1 tbsp.) arrowroot or tapioca starch
  • 5 egg yolks
  • Natvia to taste (I use about 2 tbsp. You may get away with less if using nice sweet lemons such as Meyer lemons)

 

  1. Grate lemon rind (TM – 10 seconds  / speed 9, or until finely ground)
  2. Take your soaked gelatine leaves out of cold water, squeeze dry and place in small bowl with 1/3 cup boiling water. Stir to dissolve and set aside.
  3. Gently warm lemon juice, maple and zest in pan. Turn off heat. (Place in TM bowl and cook 80C/ 7 min / Speed 3.)
  4. Mix arrowroot and coconut cream to form a paste. Add this lemon juice mixture in pan allow with dissolved gelatine and stir in. (TM 80C / 2 mins / Speed 3.)
  5. Whisk egg yolks in bowl, and then slowly whisk in the lemon juice mixture. (Set TM to 90C / 5 mins / Speed 4 and add eggs through centre hole of lid.)
  6. Stir the mixture CONSTANTLY over medium heat till it becomes thick. (Don’t take your eyes off it – just keep mixing it until it is a smooth and thick consistency). (TM  – go make yourself a cuppa 😉
  7. Sieve if you wish to eliminate “rindy bits” or use a stick mixer to blend it to a finer consistency (TM 5 sec / Speed 6), and then pour over the chilled crust. Add fruit of choice to the top of the tart, and refrigerate until set (at least 4 hours).
  8. ENJOY!!!

Serves about 10  – depending on portion size

 

 

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