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Gluten-Free Raspberry Lemon Tart
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
- For the lemon filling:
- 1/2 cup fresh lemon juice
- 1/2 cup honey
- 2 eggs
- 2 egg yolks
- 1/4 cup coconut oil
- For the raspberry topping:
- 2 cups fresh raspberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a mixing bowl, combine 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 cup melted coconut oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt. Mix until well combined.
- Press the crust mixture into the bottom and up the sides of the prepared tart pan. Use a fork to prick the bottom of the crust. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a saucepan, whisk together 1/2 cup fresh lemon juice, 1/2 cup honey, 2 eggs, and 2 egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and whisk in 1/4 cup coconut oil until smooth. Pour the lemon filling into the cooled crust and spread it evenly. Refrigerate for at least 1 hour to set.
- In a small saucepan, combine 2 cups fresh raspberries, 2 tablespoons honey, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Once the raspberry topping has cooled, pour it over the set lemon filling in the tart pan. Spread the raspberries evenly. Refrigerate for another 30 minutes to set the topping.
- Slice and serve the gluten-free raspberry lemon tart. Enjoy!
The Gluten-Free Blueberry Lemon Tart with a raspberry twist has a rich history rooted in the fusion of flavors and culinary creativity. Originating in the vibrant kitchens of French pastry chefs, this delightful dessert gained popularity for its harmonious blend of zesty lemon and sweet berries. Renowned restaurants in Provence, France, such as La Bastide de Moustiers, have perfected this tart, infusing it with the essence of the region's sun-ripened raspberries. The key to this tantalizing treat lies in the balance of tangy lemon curd and the burst of fresh raspberries, creating a symphony of flavors that dance on the palate. Today, the best rendition of this delectable dessert can be savored at artisanal patisseries and upscale eateries that prioritize using the finest, locally sourced ingredients. Whether it's the velvety lemon filling or the plump, juicy raspberries adorning the top, each element plays a crucial role in achieving the perfect Gluten-Free Blueberry Lemon Tart with a raspberry twist. For those seeking a famous alternative method, some chefs recommend incorporating a hint of lavender or thyme into the lemon curd for an unexpected, yet delightful, flavor profile.
55 min
8
320 calories
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