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There is an abundance of lemons around at the moment so I decided to create a new recipe for a lemon tart. This recipe is free from gluten, wheat, dairy, eggs, soy and nuts making it a pretty yummy dessert for family members with food allergies. It's also easy to make (especially if you have a Thermomix to make the lemon filling!)
Feel free to use whatever sweetener you like - regular sugar or rapadura would be fine as well.
Gluten free, wheat free, dairy free, soy free, nut free, egg free
Ingredients for Tart Crust:
½ cup (70g) sorghum flour
½ cup (60g) tapioca starch
1 cup (85g) desiccated coconut
¼ cup (40g) coconut sugar (or sugar)
pinch of salt
¼ cup (55g) solid coconut oil
3 tbsps cold water from the fridge (add slowly and adjust as necessary)
Ingredients for Lemon Filling:
zest of 1 small lemon - finely grated if you don't have a Thermomix
1 cup (155g) coconut sugar
¼ cup (55g) coconut oil
¼ cup (35g) corn starch
270ml can of quality coconut milk (I used Ayam)
125mls fresh lemon juice
Method for Tart Crust:
Method for Tart Filling: