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Gluten Free Desserts: Lemon Tart


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!)


I've used coconut sugar as the sweetener and I used Banaban Coconut Sugar because it's fairly light in colour. Feel free to use whatever sweetener you like - regular sugar or rapadura would be fine as well.

Gluten Free Desserts Lemon Tart - Happy Tummies
 

Easy Lemon Tart

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:

  • Heat oven to 170°C
  • Lightly grease a tart tin - I used a rectangle one 36cm x 13cm
  • Put all dry tart crust ingredients into a food processor or Thermomix and grind until desiccated coconut is fine like flour (10 secs, speed 9 in Thermomix)
  • Add solid coconut oil mix until oil is spread through  (10 secs, speed 5 in Thermomix)
  • Add cold water, 20mls at a time until you get a pastry that comes together - I used 60mls
  • Roll pastry out with a rolling pin between two pieces of baking paper and place it in the prepared tart tin. I spread with my fingers as required to ensure the pastry went up the sides and there were no holes anywhere
  • Put in oven to bake for approximately 20 minutes
  • Remove from oven and place on a wire rack to cool

Method for Tart Filling:

  • Start the filling now that the tart crust is ready
  • Thermomix: Add coconut sugar and lemon rind into Thermomix and grind 10 secs, speed 9. Add all other ingredients to Thermomix and cook 7 minutes/90°C/speed 4
  • Regular: Add cornflour and coconut sugar into pot. Gradually stir in coconut milk and lemon juice over medium until mixture thickens. Remove from heat and stir in finely grated lemon rind and coconut oil.
  • Pour ingredients into the tart shell and place in the fridge uncovered to cool

 Recipe From happytummies.com.au - Copyright 2016 Happy Tummies


Enjoy!! Lisa x

 

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