Paleo French Lemon Tart
(from greenfood’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 8 people
Ingredients
- crust
- 1⁄2 cup avocado oil
- 1 tablespoon maple syrup
- 3 tablespoons water
- Pinch salt
- Filling:
- Zest of one lemon
- 3⁄4 cup fresh lemon juice (about 5-6 lemons)
- 4 large eggs
- 1⁄2 cup honey
- 1/3 cup coconut cream, from a chilled, unshaken can of full fat coconut milk
Directions
- Preheat oven to 350 degrees Fahrenheit
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In a medium mixing bowl, combine Otto’s Naturals – Cassava Flour, avocado oil, salt and maple syrup. The dough will look like a thick cake batter.
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Mix in 3 tablespoons of water (the water will actually make the dough thicker and drier, believe it or not). If the dough is still on the wet side, add another 1⁄2 – 1 tablespoon of water.
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Press into a 9-inch tart pan and place on a baking sheet. Using a fork, poke holes all over the bottom of the crust.
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Bake for 12 minutes
- Make the Filling:
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In a large mixing bowl, whisk together the lemon zest, lemon juice, eggs, honey and coconut cream.
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Pour into the par-baked crust and bake for 20-25 minutes, or until just set (the center should still jiggle a little bit and will firm up as it cools).
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Allow to cool completely before serving, about one hour.