Refreshing lemon almond tart

Refreshing lemon almond tart with almond flour, unwaxed lemons, eggs and coconut oil – creamy, gently tangy and with a delicate almond base.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 350 kcal per serving
• Protein: 10 g
• Fat: 30 g
• Carbs: 20 g

Ingredients

• 250 g almond flour
• 50 g cold butter
• 1 organic egg
• 4 organic eggs
• 4 unwaxed lemons
• 100 g coconut sugar
• 50 g coconut oil

Method

You’ll need: oven · saucepan · tart tin · grater · wooden spoon

1. Quickly knead the almond flour with the cold butter and one egg into a smooth dough. Press the dough into a greased tart tin, shaping a rim as you go, and prick it several times with a fork.
2. Blind-bake the base at 170 °C (150 °C fan) for 12–15 min, until it firms up slightly and the edges take on a little colour. Meanwhile, wash the lemons, finely grate the zest and squeeze out the juice.
3. Stir the lemon juice, lemon zest, eggs and coconut sugar together in a small pan over a gentle heat. Heat the mixture, stirring constantly, until it has clearly thickened.
4. Stir the coconut oil into the warm lemon cream until the filling is smooth and glossy. Pour the cream onto the pre-baked base.
5. Bake the tart at 170 °C for another 12–15 min, until the filling has just set but still wobbles slightly in the middle. Then leave it to cool completely and chill for at least 2 hours.
6. Serve well chilled. If you like, finish with a little finely grated lemon zest.

Good to know

This tart is bright, fresh and pleasantly creamy. The sharpness of the lemon meets a delicate base without ever feeling heavy.

Swaps

Butter → ghee (contains only traces of lactose) | Less sweet: halve the coconut sugar and round off with cinnamon, vanilla or a few berries | coconut oil → butter (milder flavour) | almond flour → finely ground hazelnuts (a different, nuttier flavour)

Allergens

Contains eggs, almonds (tree nuts) and milk (butter). For small children better in small portions because of the acidity; during pregnancy fine with fresh eggs and a well-washed unwaxed lemon.