Craving the smooth tart taste of lemon inside a crispy crust baked with a touch of ginger and walnut? Look no further! This is a treat your taste buds and tummy will love!
My mum is obsessed with lemon desserts which has kind of rubbed off on me over the years. I created a paleo lemon curd mousse in my cookbook and in a continuous attempt to reuse and reinvent certain recipes, I came up with this lemon curd tart.
I ramped up the gut-loving health benefits and kept it unrefined and gluten-free as per usual. Instead of an almond base, I used tiger nut flour for a high fibre, prebiotic boost, and the addition of turmeric, ginger and walnuts offer an anti-inflammatory kick.
There are actually so many benefits to enjoying this lemon curd tart that I could go on for a while about it, but instead, I’ve highlighted the key benefits below so you can skim those then get straight to the good part – making it, then eating it! Enjoy!
- Soothes the gut lining
- Helps regenerate cells
- A source of prebiotics
- Contains zinc, plant based omega-3s, vitamin C
- A source of fibre and protein
- Gluten free
- Dairy free (can sub coconut oil for butter)
- Grain free/Paleo
Lemon Curd Tart Recipe
Lemon Curd Filling
- 4 eggs
- 1 cup lemon juice (approx 1 ½ large lemons)
- ½ tsp ground turmeric
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tbsp gelatin (I used Great Lakes)
- 1 cup coconut milk (I used light, but full-fat works too)
- ½ tsp fresh, finely grated ginger (packed in well)
- 1 ¾ cup tiger nut flour
- ⅓ cup finely diced pepitas
- ¾ cup finely diced walnuts
- 50g butter, chopped into 1cm x 1cm cubes, plus extra for greasing the pan
- ¼ cup maple syrup
- You’ll need baking beads or dry beans for weights when baking
- Preheat oven to 170 degrees Celsius. Grease a 25cm tart pan with butter.
- In a medium bowl, combine all crust ingredients with your hands, blending the cubes of butter into the mix with your fingers.
- Place crust mix into the pan and press down with your hands until the base is smooth and even, and the edges have an even thickness.
- Place a sheet of baking paper over the top and pour in the baking beads, weights or beans to keep the crusts shape while baking. Bake for 15 minutes.
- Meanwhile, whisk eggs, lemon juice, turmeric, maple syrup and melted coconut oil in a medium pan over medium-high heat. Then slowly add in coconut milk.
- Pour out ¼ of the mix into a bowl, and sprinkle in gelatin. Whisk to combine then pour the remaining ¾ of the mix into the bowl gradually while continuing to whisk. Set aside to cool.
- Remove beads and baking paper from the crust, and bake the crust again for another 15 minutes or until lightly golden. Let crust cool completely before adding the lemon curd filling. Place the tart in the fridge to set for at least 2 hours.
- Once cooled and the filling has set in the fridge. Serve topped with strawberries and blueberries, and a little of your favourite ice cream.