Lemon Tarts
Dairy-free, gluten-free, heart-healthy, high protein, vegetarian
I have a real weakness for lemon tarts: the combination of sweet and sour is always tantalizing my tastebuds. I set out to create dairy-free, gluten-free and heart-healthy lemon tarts that rival any milk or butter-based option. With a scrumptious and tender crust, made with a blend of oats, almond, brown rice and tapioca flours plus coconut and olive oil, you will never even miss the wheat or butter. Luckily, my irresistible tarts also boast a lot of protein, thanks to almond flour and eggs. Go ahead, indulge without guilt!
Lemon Tarts
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Crust
Dry
2 cups almond flour
2 cups oat flour
1/2 cup tapioca flour
1/2 cup brown rice flour
Wet
3/4 cups maple syrup
1/4 cup +1 tablespoon melted coconut oil
1/4 cup +1 tablespoon olive oil
1 tablespoon vanilla
1 teaspoon salt
Lemon
5 eggs + 5 egg yolks
5 lemons, zest, and juice (1 cup juice + 5 tablespoons zest)
1 and 3/4 cups coconut sugar
2 tablespoons tapioca flour
1/3 cup olive oil
1/2 teaspoon salt
fresh berries
lemon zest
Makes 24 tarts
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Instructions
1. Crust: Preheat oven to 350ºF/180ºC. Using coconut or olive oil grease 24 cupcake tins liberally.
2. In a medium sized bowl combine dry: almond, oat, tapioca and brown rice flours. Into the center of the flour mixture add wet: maple syrup, melted coconut oil, olive oil, vanilla and salt. Mix well to combine.
3. Pinch off 1 and 1/2 tablespoons dough and press evenly into 24 oiled cupcake tins to form a tart crust. Bake 6 minutes. Remove from oven and set aside.
4. Lemon: Bring a small saucepan, filled halfway with water, to a low simmer. Whisk the eggs, egg yolks, lemon zest plus juice and sugar together in a medium sized metal bowl on top of the saucepan with simmering water. Whisk continuously for 10 minutes while the liquid heats and turns from translucent to opaque and thick.
5. When you see steam rising from the egg-lemon-liquid, scoop 1/4 cup out of the bowl into a coffee cup. Whisk 2 tablespoons tapioca flour into the hot lemon liquid. Return the flour-infused liquid to the saucepan and continue to whisk for 1-2 minutes more until the egg-lemon-mixture thickens into a curd consistency. (Be careful not to let the curd come to a simmer or you will start to scramble the eggs.)
6. Remove from heat and whisk in 1/3 cup olive oil and 1/2 teaspoon salt. Pour the hot filling into the tart crusts. Bake the tarts 12 minutes. Remove from oven, place in refrigerator at least 2 hours or overnight to let the lemon curd become firm before serving. When ready to serve, decorate with fresh berries and grated lemon zest
Photos by Milkshake Creative
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