It strikes the perfect citrus balance – not too tart, not too sweet, not too rich. You’ll obsess over this tart – you've been warned!
- 4 lemons, zest only, grated
- 2 Tbsp raw sugar
- 60 g honey
- 180 g lemon juice
- 2 tsp cornflour
- 150 g coconut milk
- 3 free-range eggs
- 3 egg yolks
Almond quinoa pastry
- 45 g quinoa flakes
- 60 g almond meal
- 75 g plain flour
- 55 g wholemeal flour
- 100 g butter, chilled, cubed
- 1 free-range egg
- 3 tsp cold water
- Preheat oven to 180°C (160°C fan). Grease a pie dish (22cm) or loose-bottom tart tin (22cm) and set aside (see tip, right).
- Place quinoa flakes into a food processor or high-powered blender and process until finely chopped.
- Add almond meal, flours and butter, and process until mixture resembles fine breadcrumbs.
- Add egg and water, and process until mixture just comes together.
- Transfer pastry onto a large, lightly floured sheet of baking paper or a lightly floured work surface. Using a rolling pin, roll out pastry (2-3mm thickness). Drape pastry over rolling pin, gently removing baking paper, and ease pastry into prepared dish. Gently press pastry into sides and press to repair any splits. Trim overhanging edges with a knife. Place pastry into refrigerator for 10 minutes to firm.
- Line pastry with baking paper and fill with rice, dried beans or pie weights. Place dish onto a baking tray and bake for 10-15 minutes. Remove baking paper and weights. Bake for a further 10-15 minutes or until lightly golden. Set aside to cool completely, then fill as desired.
- Preheat oven to 180°C (160°C fan). Grease a round, fluted loose-bottom tart tin (22cm x 2cm) and set aside.
- Prepare and bake pastry case as per almond quinoa pastry recipe (below). Set aside to cool completely.
- Place lemon zest and sugar into a food processor or high-powered blender and process until sugar is an almost powdered consistency.
- Add honey, lemon juice, cornflour, coconut milk, eggs and egg yolks, and process until well combined
- Place tart tin on a baking tray for stability. Strain mixture through a fine sieve into cooled pastry case. Bake for 20-25 minutes or until just set. Allow tart to cool completely in tin before serving (or refrigerate if preferred).
For a lovely flavour variation, you might like to substitute the lemon juice with half lemon juice and half lime juice.
The pie dish or tart tin can be substituted with 6-8 smaller individual tart tins.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.8 g|
|Total carbohydrates||19.9 g|
|- Sugars||7.9 g|
|Dietary fibre||2.0 g|