I get it, it’s “almost too pretty to eat,” but don’t let that hold you back with this sweet little treat. It’s definitely a very special one. My Grandpa used to appreciate a good lemon tart. He had a special neighbor that used to whip them up frequently. Whenever my Grandpa passed away, she baked an entire container of lemon tarts for the household. It was an extremely special gesture and it warmed my heart. It was the best lemon tart I have ever tasted. Everything about it was perfect, from the tangy lemon curd to the sweet and crunch crust. I was determined to recreate those same flavors and textures, while adhering to my strict diet requirements, of course. This recipe warms my heart. It’s truly special. The flavors and textures are spot on! Do you like fruit tarts? What kind of fruit tart is your favorite? Do tell!
- Preheat oven to 350 degrees F and grease a 10.5 inch tart tin/dish.
- Start with the crust. Whisk the egg replacement and oil.
- Add the almond flour and cassava flour. Mix together until a dough forms.
- Press the crust in to the tart tin, using excess crust to fill the edges. Poke the base with a fork, this just makes sure it doesn't bubble up in the oven.
- Place in to the oven for 15 minutes.
- Meanwhile, let's make the filling!
- In a small pot, whisk together the monk fruit and arrowroot starch.
- Mix in the non-dairy milk, lemon juice, lemon zest, and turmeric.
- Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
- Remove from heat and pour into a heat safe container to cool.
- Pour the filling in to the crust and place back in to the oven for 22-25 minutes.