Tuesday, April 7, 2015

Paleo Lemon Curd Tart (sugar, dairy and gluten free)

When you buy new silicone molds you naturally have to try them out. So I found dozens of recipes for tarts I liked and then chose out of them 4 for lemon tarts. Took out of them parts I liked and paleolized them to get this beautifully light and delicious dessert.

For the crust:
  • 1 cup almonds
  • ½ cup coconut flour/flakes
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup coconut oil (cold)
  • ¼ cup honey
  • 1 egg
  • 1 teaspoon ground vanilla
Roast almonds quickly in a skillet (optional) and grind them in a food processor. Coconut flakes can be ground in a coffee grinder and added to the mixture and in also the salt, soda and vanilla and mix. Then add in the egg, honey and the oil, mix shortly. A ball of dough will form. Press it with fingers into one large pie mold or six small tart ones like I did and stab the bottom with a fork. Bake it at 170 C for about 20 minutes (the middle has to be baked without the edges being burned).

For the lemon curd:
  • 5 eggs
  • Juice from (1 lemon + 1 orange)
  • 5 tbsp honey
  • 1 cup coconut milk
  • 1 tsp gelatin

Combine eggs,  juice, honey and coconut milk. Gently heat stirring constantly. Stir until thick (3-5 minutes). Soak gelatin in 1 tsp cold water. Stir into curd mix. Spread the curd mix into the baked crust and let cool. Sprinkle with cinnamon (optional).

1 comment:

  1. I would recommend anyone to take a look at this. I feel it’s just a steal. It really is one of the best paleo recipe books we’ve come across!
    This blog is a great blog and great knowledge . I think it would be even better if it joined with knowledge in this blog .
    I suggest you follow this link to the video to guide you. THE PALEO GRUBS BOOK