It’s a rare treat to be able to enjoy a dessert guilt free. But a gluten free, dairy free, low-sugar lemon tart… well, that’s pretty much about as good as it gets! The blend of flours in the crust combined with the dates helps keep the texture smoother and more moist than usual gluten free crusts. Using coconut yogurt instead of cream is a great way to achieve a luxurious texture without adding unhealthy saturated fats. The fat found in coconut is great for the immune system, weight loss, digestion, healthy skin and can even help relieve stress.
Ingredients for the crust:
1/3 cup rice flour, plus extra for dusting pan
1/2 cup coconut flour
1/4 cup ground almonds
1 tablespoon coconut sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
4 tbsp coconut oil, cold
1 large egg
2 teaspoons vanilla extract
3 soft sticky dates For the filling:
2 large eggs
2 large egg yolks
2/3 cup coconut sugar
Zest of 2 lemons
2/3 cup lemon juice
1/2 cup plain coconut yogurt
Directions for the crust:
Preheat oven to 350 degrees F/ 180 Celsius. Grease a 9 inch tart pan with removable bottom and dust with rice flour to ensure the crust doesn’t stick.
In a food processor, add the flours, sugar, xanthan gum, dates and salt. Add the coconut oil. Pulse the mixture slowly until it starts to resemble crumbs, but be careful not to over mix Remove from the food processor and using a pastry cutter or fork, add the egg and vanilla extract. Mix until the mixture comes together in a ball. Use the heel of your hand to quickly knead the dough to ensure even blending. Be careful not to overwork the dough.
Place the dough on a piece of wax paper. Cover with another sheet of wax paper and roll out the dough to the approximate size of the tart pan. Remove the top layer of wax paper and place the dough into the tart pan. Remove the other sheet of wax paper and press dough evenly into the pan.
Partially bake the tart shell for 10 minutes. Remove from oven and cool slightly.
For the filling:
In a large bowl, combine the eggs, yolks and sugar. Add the lemon zest and juice and stir to mix. Whisk in the coconut yogurt until completely smooth and pour the mixture into the pre baked tart shell.
Bake for 18-20 minutes or until just set. Remove from oven and let cool on a wire rack. Dust with powdered sugar.