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Gluten Free Lemon Citrus Tart


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Ingredients

8 portion(s)

Crust

  • 300 grams blanched almonds
  • 1/2 teaspoon himalayan sea salt, (ground)
  • 20 grams coconut oil, melted
  • 1 egg, large

Lemon Filling

  • 3 eggs
  • 75 grams Raw Honey
  • 50 grams coconut oil, (melted)
  • 2 lemons, juiced (approx 1/2 cup)
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Recipe's preparation

    Crust
  1. Pre heat oven to 175deg C.  Line bottom of 23cm pie dish with baking paper, grease sides with oil or butter

  2. Place almonds in tmix bowl and chop 10-15 secs speed 10 until almond meal/flour consistency

  3. Add salt and turbo for 3 bursts until combined

  4. Add coconut oil and egg and turbo until dough forms (approx 5 secs) warning: it will be reasonably sticky

  5. Transfer dough to centre of pie tin, press dough evenly over base and up sides of tin.

  6. Bake in oven for 15-20 mins until firm and golden.  Remove and let cool

  7. Lemon Citrus Filling
  8. In bowl add eggs, honey & coconut oil (melted).  Mix speed 4, 10 secs (or until smooth)

  9. Add lemon juice heat 5 mins/80deg/speed 4 until starts to thicken.  Note: this may take 30 secs longer but watch closely as it will thicken very quickly.

  10. Pour onto cooled pastry base.  Allow to cool.  Serve with icing sugar sprinkled over the top and lashings of whipped cream!

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Accessories you need

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Tip

Serve without whipped cream it it becomes dairy free too!

To blanch your own almonds, place them in a bowl and pour boiling water over and leave to sit for 5 mins.  Then just rub together in your hands and the skins will slip off. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is delicious! doubled the filling, turned out...

    Submitted by SharpieK on 3. September 2018 - 14:47.

    This is delicious! doubled the filling, turned out perfect!

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  • Delicious! Thickened at 4 1/2 minutes.i didn't...

    Submitted by Lovelace2014 on 20. July 2017 - 09:34.

    Delicious! Thickened at 4 1/2 minutes.i didn't have enough almonds for base, so topped up with 60 grams cashews. Yum 😊

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  • Does it matter if I dont use blanched almonds...

    Submitted by Briarna on 29. May 2017 - 12:31.

    Does it matter if I don't use blanched almonds? Could I just use normal almonds?

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  • It's a delicious dessert and

    Submitted by Vikinglady92 on 7. July 2016 - 20:54.

    It's a delicious dessert and I agree that making double the lemon filling is making the tart perfect. I'll definitely make it again and again

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  • Delicious!! Made twice the

    Submitted by Ash3 on 11. November 2015 - 13:43.

    Delicious!! Made twice the filling as per previous comments and it turned out perfectly.

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  • So so yummy !!! I couldnt

    Submitted by gypsyrose22 on 2. July 2015 - 12:52.

    So so yummy !!! I couldnt stop eating it.  I doubled the lemon filling too and it was perfect.

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  • This was delicious! I took

    Submitted by Whybrow2800 on 5. June 2015 - 23:17.

    This was delicious! I took advice from comments and doubled the lemon filling. My base was very crumbly though, so not sure what I did wrong. Any ideas?

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  • Hi, I have just made this for

    Submitted by Mingasmokey on 18. January 2015 - 13:52.

    Hi, I have just made this for my guests this evening. I had to substitute cashews for the base,as i didnt have almonds, so am hoping this will be ok. It's all looking very nice and I also doubled the lemon mixture as I didn't have enough filling, even though I actually put it into a small cheesecake tin. Thanks for the recipe, I cant wait to hear some comments from my guests.

     

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  • Will definitely be a go to

    Submitted by NicoleDianna on 29. July 2014 - 09:37.

    Will definitely be a go to recipe for any place I am taking a dessert. 

    The almond meal pastry was the easiest and tastiest I have ever made. Not overly sticky and hard to work with like other gluten free pastries I have tried to make. 

    No one could believe it was gluten and dairy free and so delicious. 

    next next time I will increase the lemon filling as I didn't quite have enough to fill my pastry shell as thick as I would have liked. 

    Delicious!

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  • Great and yummy. Needed

    Submitted by Ktsciberras on 6. July 2014 - 20:29.

    Great and yummy. Needed double the lemon filling though to make the tart look full. 

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