Almond crusted Lemon Tart
Whenever we host party,our gracious guests asks us what to bring?Many times we have asked them to bring desserts.Why?For one, i am lazy baking dessert.Two,i have tasted some very sweet treats made by my friends this way.I think something as common and popular as chocolate chip cookies tastes better if i am not baking them.So i look forward to tasting what they bring.
Last weekend party was no exception and was i glad to taste some yummy treats ! My friend April brought lemon tart for us.And yes it was every bit delicious.And yes,i can eat the whole almond meal crust just by itself…crunchy good.She is also a very healthy cook,so i was happy to be introduced with new ingredients.I asked her to share with rest of us 
April adapted this Lemon tart recipe.She made couple of adjustments to the original recipe.
April’s Notes:
- I didn’t use the sweetened coconut.I just added sugar to the crust mix.
- You can use brown sugar if you don’t have turbinado sugar(cane sugar after first pressing,least processed then white/brown, healthy choice).
- I added one extra cup of spelt(type of wheat) flour,since my tart pan is bigger then what original recipe calls for.Didn’t had coconut flour in hand.
- Almond flour doesn’t bind by itself,so spelt helps binding the dough together.I omitted the gelatin completely,i didn’t feel it was necessary for binding or anything else.
lemon tart
Almond crusted Lemon Tart
Ingredients
- {Recipe adapted from deliciousely organic}
For the Crust
- 1 cup almond meal
- 1 cup spelt (whole wheat) flour
- ½ cup coconut
- 1 cup butter
- 1 teaspoon sea salt
- 2 tablespoons turbinado sugar
For the filling
- 8 tablespoons unsalted butter, room temperature
- 3/4 cup light honey
- 4 large eggs
- 3 large egg yolks
- 1/4 cup lemon zest
- 1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
- 1/8 teaspoon salt
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For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons honey
- 2 cups mix of blueberries,blackberry,strawberry
Instructions
- Place all the crust ingredients except butter and pulse in food processor.
- Once mixed then add butter and process until dough forms a ball.
- Place dough on a piece of plastic wrap tightly.
- Chill in the refrigerator for 30 minutes. Remove dough from wrapping and press dough on bottom and up sides of a 10-inch round buttered tart pan.
- Bake at 350F for 12-14 minutes until golden brown on the edges.
Lemon curd
- Place butter and honey in the bowl of a standing mixer and mix it until smooth.
- Add egg,egg yolks slowly and mix.
- Add lemon zest and lemon juice and salt.It will look curdle.
- Pour lemon mixture in a pan and cook it for 8-10 mins whisking constantly until it thickens.
- Pour into a bowl and cool for 20 minutes.
Assembling
- Pour cooled lemon filling into baked tart crust.
- Cover with a piece of parchment paper, and chill in the refrigerator for 3 hours.
- Pour heavy cream into the bowl of a standing mixture.
- Whisk on high while slowly pouring honey into bowl.
- Whisk until soft peaks form.
- Spread whipped cream evenly over lemon filling
- Top with mixed berries.
- Enjoy!
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http://www.handfulofjoy.com/lemon-tart/
