Strawberry Lemon Tart (gluten-free, dairy-free)

Name: Strawberry Lemon Tart (gluten-free, dairy-free)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Signature Cuisine
Ingredients: Almond flour: 200 g; Coconut flower sugar: 70 g; Coconut flour: 1 tbsp; Egg(s): 1 pcs; Water: 1 tbsp; Salt: 1/2 tsp; Coconut oil: 20 g; Honey: 100 ml; Lemon juice: 100 ml; Lemon zest: 1 tbsp; Yolk: 6 pcs; Coconut oil: 60 g; Strawberry: 500 g

Features:

Cuisine:

Signature Cuisine

35 min
Serves 6
Easy

Ingredients

crust
200 g Almond flour
70 g Coconut flower sugar
1 tbsp Coconut flour
1 pcs Egg(s)
1 tbsp Water
cold
1/2 tsp Salt
20 g Coconut oil
cold
curd
100 ml Honey
or maple syrup
100 ml Lemon juice
1 tbsp Lemon zest
6 pcs Yolk
60 g Coconut oil
garnish
500 g Strawberry

Directions

My favorite strawberry season is on! Here in Austria, you can go to a u-pick strawberry farm to pick nice and fresh strawberries yourself and take them home. Pay for the amount you’ve picked. An amazing idea for a family day out 🙂

The strawberries I use in this recipe were hand-picked on such a farm.

You’ll love this strawberry lemon tart if you like healthy desserts! This tart is a combination of almonds, lemons, strawberries, coconut oil, and honey. The crust is sweetened with coconut sugar. It’s super easy and incredibly yummy!

Enjoy!

The recipe is for a 28 cm pan.

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Steps

1 Done	Preheat the oven to 160 degrees.
2 Done	Make sure coconut oil and water are cool! In a food processor, add all the ingredients for the crust except for the coconut oil. Process until coarse crumbs form. Add the coconut oil and process until moist clumps form. If the mixture is dry, add more coconut oil.
3 Done	Press the mixture onto the bottom and sides of a tart pan (nonstick or greased with coconut oil).
4 Done	Bake for about 15 min or until golden. Take it out and let cool down. The crust should be firm and hold its shape. Don’t remove from the pan.
5 Done	In a bowl, combine together the yolks, honey (or maple syrup), lemon juice and zest. Stir with a fork until smooth. Transfer to a saucepan, add the coconut oil. Cook, constantly stirring over low heat for about 10 min. Remember to constantly stir the mixture or the yolks will curdle. As it gets to the boiling point, the mixture will be getting thicker and cream-like. Once it is, remove from heat. Strain through a sieve to remove the zest. Let cool.
6 Done	Once it cooled, spread the lemon curd in the crust smoothening out the surface.
7 Done	Slice the strawberries and arrange on top. Сool in the fridge first or serve right away. It keeps well in the fridge for a couple of days. Enjoy!