Lemon Curd Tart

Prep time: 1.5 hours

Makes: A Flan 

This is a family favourite for special dinners, birthdays etc.  To be prepared, you may need some coconut ice-cream to serve.  This was made using pastry Pete Evan’s book ‘Family Food’ Christmas mince tarts recipe, and a old family lemon curd tart recipe.

Ingredients: Tart Pastry

·            100g almond meal

·            100g coconut flour

·            60g arrowroot

·            210g coconut oil, chilled

·            6 tablespoons Coconut sugar/Maple syrup

·            2 eggs whisked

Ingredients: Lemon Curd

·            5 large lemons

·            250g butter or ghee for dairy free

·            300g coconut sugar

·            8 eggs, lightly whisked

Instructions

LEMON CURD

1.          Finely grate lemon zest and juice lemons.

2.          In double boiler Tip into a heavy-based non-reactive saucepan and add butter, along with zest and juice. 

3.          In double boiler (off heat) whisk in eggs and sugar until well combined but not frothy. 

4.          Stir constantly over gentle heat until sugar is dissolved and mixture has thickened.  Do not allow to boil!! Remove from heat (still stirring) otherwise it will curdle. 

5.          Poor into tart/jars: makes 5 cups overall.  

6.          Refrigerate if for future use.

PASTRY

7.         Mix the almond meal, coconut flour and arrowroot in a bowl.

8.         Cut the coconut oil into small pieces and work it into the almond meal mixture using your fingertips to form fine crumbs

9.         Add the honey/syrup/sugar and well and mix until it forms a dough

10.      Transfer to a surface dusted with arrowroot ad knead until smooth (the dough will be slightly sticky).

11.      Wrap the dough with glad wrap and refrigerate for 30 minutes, or until it is firm enough to roll out. (the dough can be stored in the fridge for up to a week, and the freezer for up to 3 months): Makes 10 small tarts or 1 big.

12.      Preheat oven to 160 degrees C. Grease tart tin/s 

13.      Place dough between 2 glad bake sheets and roll out until 5 mm thick

14.      Transfer pastry and baking paper to a large tray to chill for 5 minutes to slightly firm.

15.      Remove the top layer of baking paper and line the flan, then trim off for smooth edges. 

16.      If cracks form, gently bind the dough together with fingers to seal.

17.      Bake for 5 mins if small or 10-15 minutes if one large tart.  Remove and cool.

18.      Pour in Lemon curd

19.      Enjoy with some coconut ice-cream!