This is a beautiful recipe that I stumbled upon on another food blog. I have recently had a reactivation of glandular fever and I am on a strict diet to try and help me get my energy levels back. I am always looking for healthy alternatives to the normal sugar filled, fat enforced, wheat laden, dairy moo cowed desserts that give you type II diabetes, coronary artery disease, pudge in unwanted places, heart attacks and subsequent death. Well, that is a bit dramatic…I admit. But I must say that I have been doing some research into the negative affects of sugar, fat and our nation wide generally unhealthy diet. I have found fantastic alternatives to sugar; namely Stevia, Rice Malt Syrup and Agave. All these natural sweeteners help to regulate your blood glucose levels instead of sending them through the roof. I have found all of these products in my local IGA, Coles or Wollies. The rustic crumbly almond base compliments the zingy-zesty, smooth as custard lemon filling. I guarantee this dessert will knock your socks off and send you into a whirl-wind of delight and heavenly pleasure. And the best bit is…it won’t add to your already bulging bits. IT’S COMLETELY GUILT FREE!!!
Lemon Curd Tarts
2 cups almond meal
2 Tbs coconut oil
1 Tbs honey
2 Tbs water – warm
1 tsp vanilla essence
pinch of salt
6 egg yolks (save the whites for other recipes)
¾ cup lemon juice
rind from one lemon – grated
½ cup honey (I used Rice Malt Syrup. You could also use Agave)
½ cup grapeseed oil (I used Rice Bran Oil)
1. Pre-heat the oven to 150°C/300°F
2. Place almond meal and salt into a mixing bowl. In a small saucepan, melt coconut oil, honey, water and vanilla essence. When the ingredients have all dissolved, pour into the almond meal, mix together and knead into a dough. If the dough is too sticky, add some almond meal and knead to incorporate.
(Note: this dough will not resemble a ‘normal flour’ dough. It will be more coarse and darker. Make sure it has the right consistency so it will hold together).
Refrigerate for at least 30min.
3. Melt a teaspoon of coconut oil in the microwave (if solid) and grease a flan dish with the oil and dust lightly with gluten free flour.
4. Place the dough between two sheets of baking paper and roll out evenly to about 3mm. Take a small flan dish and using a larger bowl or cutter, cut out circles and press the dough into the flan dish evenly. Continue until all the dough is used up.
5. Place a piece of baking paper into each flan and put a tablespoon of rice on top. Blind bake at 150°C for 8 minutes on the middle rack. Remove paper/rice and continue to bake for 5min. Then remove from the oven and let cool.
6. Place the egg yolk, lemon juice, rind and honey into a glass bowl. Fill a pot ¼ way up with water and bring to a simmer. Place the glass bowl over the pot, so that the bottom of the bowl does not touch the water. With a whisk or electric blender, whisk the egg yolks until they thicken. This can take up to ten minutes.
7. Once the mixture is thicker and quite fluffy, transfer to a food processor
with the mixing blade in or a mix-master with a whisk attachment. Slowly drizzle the oil into the egg yolk whilst mixing until all the oil has been incorporated.
It should resemble a thick custard like appearance.
8. Pour the lemon-egg mixture into the flan crust and bake for 15 minutes in the oven until set. Let it cool and then place in the fridge for at least 2 hours to set.
Serve with berries and ice cream if desired. Enjoy!
Tip: If you have any left over base dough, use a muffin tray to make mini lemon curd tarts.
Mr McDonald’s remarks: “I really like it. The pastry crumbled in your mouth and complimented the tanginess of the lemon”.
Mrs McDonald– “Would you have known that it was Dairy, Wheat and Sugar free?”
Mr McDonald– “No. I wouldn’t have known…. (then)… my arm hurts.”
Mrs McDonald’s thoughts: “I think I’ve lost him…haha.”