Lemon Curd Tart

Tart možete kombinovati s voćem koje vama najvise odgovara, ovog puta sam izabrao maline. Takodjer, ako želite jednostavniju smjesu od ove, a podnosite mlijeko, možete pripremiti klasičnu slastičarsku kremu ili još jednostavnije puding od vanilije s dodatkom limunovog soka. Prilagodite recept vašim željama!

Za tart:

1 šolja zobenih pahuljica

100g badema

5 velikih kašika kokosovog ulja

3 velike kašike javorovog sirupa

Priprema tarta:

– Zobene pahuljice i bademe sitno sameljete ( skoro sitno kao brašno) . U posudi mješavini badema i zobenih pahuljica dodate kokosovo ulje i javorov sirup. Potom kašikom ili rukom izmješate smjesu. U kalup ( moj je 30cm) postavite papir za pecenje ( dovoljno je samo na dno). Preko stavite smjesu te raspodijelite smjesu ravnomjerno prema cijelom kalupu. Uz zidove takodjer, minimalno 2cm.

– Tart pecete na 180 stepeni C 10 minuta. Potom ostavite da se u potpunosti ohladi.

Krema:

Za kremu vam je potrebno:

– 4 jaja

– izrendana korica jednog limuna

– 1/3 šolje meda

– 1/2 šolje limunovog soka

– 6 velikih kašika kokosovog ulja

Priprema:

U veliku šerpu stavite jaja, med i koricu limuna. Umutite jaja te šerpu stavite na laganu vatru ( 2/6). Veoma bitno! Ne smijete na visoku temperaturu jer će jaja brzo zagoriti. Takodjer morate konstantno mješati. Ovaj korak će vam se učiniti kao vjecnost, samo strpljivo! 🙂

Kada ste primjetili da je krema gušća te promjenila boju u žutu ( baš kao limun) dodate kokosovo ulje i sok limuna. Kašiku po kašiku. I nastavite miješati dok krema ne bude gusta kao puding otprilike.

Ostavite par minuta da se ohladi te tart prelijete kremom. Ostatak je dekoracija voćem! 🙂

INGREDIENTS

ALMOND FLOUR CRUST

  • 1 cup Superfine Almond Flour
  • 1 cup oat flour certified gluten free, if necessary
  • 1/4 cup coconut oil melted (or grass-fed butter)
  • 3 tbsp maple syrup

LEMON CURD

  • 1 tbsp Meyer lemon zest 
  • 4 eggs
  • 1/3 cup honey
  • 1/2 cup freshly squeezed Meyer lemon juice OR you can use regular lemons
  • 6 tbsp coconut oil or grass-fed butter
  • fresh berries for garnish

INSTRUCTIONS

  • Preheat oven to 350°F. Line the bottom of a 13″ x 4″ oblong tart pan with a removable bottom with parchment paper and grease the sides. Alternatively, use a 9″ round tart pan with a removable bottom, line and grease.
  • Combine superfine almond flour and oat flour and stir in melted coconut oil (or butter) and maple syrup until well blended.
  • Transfer to tart pan. Press firmly into the bottom of the pan and up the sides, as evenly as you can.
  • Prick all over with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes. 
  • Transfer to oven and bake for 10 – 12 minutes or until golden. Edges will begin to brown slightly. Remove and let cool completely before adding filling.

LEMON CURD

  • Zest the lemons. While Meyer lemons have a wonderful flavour, you can certainly use regular lemons in this recipe. If using Meyer lemons (which are often smaller) you may need 2 to get enough zest. Squeeze the juice, measure 1/2 cup and set aside.
  • Whisk the eggs in a medium saucepan with a heavy bottom. Whisk in the honey and lemon zest.
  • Set over low – medium heat and whisk constantly until mixture is pale yellow and slightly thickened. If you have the heat too high, the eggs will start to cook too soon and become lumpy. But don’t despair–If this happens, just turn the heat down, keep stirring and you’ll be able to strain out the solids later. Be patient. This takes a while.
  • Stir in the lemon juice and the coconut oil (or butter), one tablespoon at a time. Keep stirring to prevent it from scorching on the bottom. Continue to cook and stir until the mixture has thickened and is just beginning to bubble. You’ll think it will never happen . . . but it will. Don’t let it boil.
  • Remove from heat and strain through a sieve. Don’t skip this step. You’ll be surprised at the solids that remain in the sieve. If not using right away, store in glass jars, covered, in the refrigerator. The lemon curd will thicken as it cools.
  • Pour slightly cooled lemon curd into the prepared crust, smoothing to the edges. Garnish with fresh berries and chill until serving time. Cut into 6 pieces and serve.
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