Gluten-free lemon tart

If you have a tree overflowing with lemons, this recipe is a great way to use them up. You will need about four lemons for this recipe.

Lemon tart Credit: Chris Middleton

• serves

  10-12

• prep

  30 minutes

• cook

  50 minutes

• difficulty

  Easy

I love the tartness and the silky texture of this lemony tart, and the crust is a versatile gluten-free beauty. Try it with the pumpkin pie as well.

Ingredients

• 1 tbsp finely grated lemon zest
• 160 ml (5½ fl oz/⅔ cup) freshly squeezed lemon juice
• 85 g (3 oz/¼ cup) rice malt syrup
• 180 g (6½ oz/¾ cup) mascarpone
• 4 eggs, plus 1 egg extra, lightly beaten, to brush
• cream, crème fraîche or creamy yoghurt, to serve (optional)

Almond pastry crust

• 240 g (8½ oz/2 cups) almond meal
• 2 tbsp coconut flour
• 60 g (2 oz) virgin coconut oil, chilled to solidify then roughly chopped
• 1 egg
• ½ tsp liquid stevia (optional)
• 2–4 tsp iced water

Cooling time: 1 hour

Instructions

Preheat the oven to 160°C/320°F (fan-forced). 

For the almond pastry crust, whiz the almond meal, coconut flour and solid coconut oil in a food processor and pulse until the coconut oil is mixed evenly throughout the mixture – you will still see small flecks of the solid coconut oil. Add the egg and stevia (if using), and, with the processor running, add enough water for the mixture to form coarse crumbs. It should cling together when pressed between your fingertips.

Distribute the crumbs evenly over the base and up the side of a fluted 23 cm x 3 cm (9 in x 1¼ in) round loose-based tart tin, and then press the mixture firmly into the base and side of the tin with your fingertips.

Cover the crust with a sheet of non-stick baking paper and fill with baking weights, or dry rice or beans. Blind bake for 10 minutes, remove from the oven and take out the weights and paper. Brush with the extra beaten egg and bake for a further 10 minutes or until the crust is cooked through and the sides are lightly coloured. Remove from the oven and set aside to cool.

Whisk the lemon zest and juice, and the rice malt syrup together until the syrup dissolves. Add the mascarpone and eggs, and whisk gently until combined. Try not to whisk too vigorously or you will end

up with little bubbles sitting on top of the cooked tart.

Put the cooled crust on a baking tray and place on the oven shelf. Pour the lemon mixture carefully into the crust. Bake for 25–30 minutes or until set with a slight wobble in the centre. Remove from the oven and cool in the tin. Serve at room temperature or chilled with cream, crème fraîche or yoghurt, if desired.

This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

I love the tartness and the silky texture of this lemony tart, and the crust is a versatile gluten-free beauty. Try it with the pumpkin pie as well.