Gluten-Free Lemon Curd Tart
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Gluten-Free Lemon Curd Tart | Dairy-Free | Cane Sugar-Free

Course: Dessert
Cuisine: Canadian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 servings
makes 1 tart (approx. 13" x 4.25" or 10" round) 

*Because we use the zest in this recipe, make sure to use organic lemon only, in order to reduce your exposure to chemicals and pesticides.

Ingredients

Gluten-Free Sweet Crust

  • 1 cup brown rice flour or millet flour
  • 1/4 cup buckwheat flour light
  • 3/4 cup ground almonds (approx. 1/2 cup whole raw almonds ground in a coffee grinder or food processor)
  • 1/4 cup organic corn starch or tapioca starch
  • 2 Tbsp maple syrup
  • 3/4 cup organic vegan buttery spread (like Earth Balance), cut in small pieces
  • 1 free-range egg , lightly whisked

Dairy-Free Lemon Curd

  • 1/4 cup raw cashews (soaked for 20-30 minutes)
  • 1/3 cup lemon juice (2 lemons, juiced)
  • Zest from 1/2 organic lemon , washed
  • 3 free-range eggs organic
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup filtered water
  • a pinch of turmeric powder

Toppings (optional)

  • Fresh organic berries
  • chopped pistachios
  • a sprinkle of icing sugar

Instructions

  1. To make the crust: In a medium mixing bowl, mix all the dry ingredients for the crust. Add the pieces of vegan buttery spread, the egg, and the maple syrup. Mix with a fork as much as you can until the mixture is wet and somewhat sticking together. The texture will be very crumbly, no worries.
  2. Use your fingers to push and flatten the crust into your mould.
  3. If you use the cooked curd, bake at 375F for about 15-20 minutes, until lightly golden. If you are using the raw curd, bake at 350F for 15 minutes.
  4. To make the lemon curd: In a powerful blender, simply blend all the ingredients for 2 minutes, until it's creamy and smooth. If your blender heats, blend it for 6 minutes.
  5. Once the crust is cooked, pour the curd equally to fill. If you're using the raw curd, bake at 350F for another 20 minutes, then let cool down and keep in the fridge until ready.
  6. If you're using the cooked curd, simply chill in the fridge for 45-60 minutes before serving.
  7. Add fresh organic berries on top if you wish before serving.

Recipe Notes

*Only use organic lemon zest, in order to reduce your exposure to chemicals and pesticides.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 625kcal | Fat: 37g | Saturated fat: 8g | Cholesterol: 130mg | Sodium: 277mg | Potassium: 309mg | Carbohydrates: 61g | Fiber: 4g | Sugar: 19g | Protein: 12g | Vitamin A: 1485% | Vitamin C: 6.3% | Calcium: 95% | Iron: 2.6%