Saturday, 30 March 2013

Lemon Tart

Happy Easter to Everyone! Hope you are having great time and lots of nice food (diabetic friendly of course:)). Maybe lemon tart is not traditional Easter cake but I have been planning to make it for ages and Easter is a good occasion to get my baking ingredients out of the cupboard and try something new. I like lemon tart but I’ve never tried the crust made with ground almond. It proved to be great and now can’t wait to make other variations of this tart. Raspberry tart, strawberry tart, blueberry tart, vanilla tart, chocolate tart…endless possibilities J


Ingredients (make 12 pieces):
Tart:
270g ground almond
2 eggs
3 tbsp. coconut oil (I think you can replace it with melted butter or olive oil if you don’t have coconut oil)
½ tsp. salt
Lemon Filling:
7 eggs
180 ml double cream
Equivalent of 300 g sugar ( I used 30g Splenda)
5 lemons, zest and juice

Preparation:
1.    Preheat oven to 180C. Place all the ingredients for the tart in a large bowl and mix well together. Form a ball from dough and press evenly into 23 cm wide loose bottomed tart tin and bake for about 15 minutes until very slightly browned. Set aside to cool down a bit. Reduce oven temperature to 170C.
2.    For the filling, whisk the eggs with wire whisk. Add the rest of the ingredients and whisk until smooth and well combined.
3.    Poor the filling into cooled tart base and bake for about 30 min until just set but still with a slight wobble in the centre.
4.    Cool down a bit and decorate with lemon zest or dust with icing sugar. 

Enjoy :)

Calories and Carbohydrates:
Whole cake
1 piece
Carbohydrates
82g
6.8g
Calories
3708
309

 Source: I adapted and combined 2 recipes, from Elana's Pantry and The Great British Bake Off 

9 comments:

  1. Esta tarta es de las que tanto me gustan.
    Saludos
    Blanca de JUEGO DE SABORES

    ReplyDelete
  2. Do ypu know the American measuring equivalents? Sounds yummy!

    ReplyDelete
  3. 270 g ground almond is about 3 cups (1 cup=100g), 300 g xylitol is 1.5 cup (if you use Splenda use 1.5 cup). Happy baking :)

    ReplyDelete
  4. Would almond flour be a good substitute for the ground almond?

    ReplyDelete
    Replies
    1. Yes, almond flour and ground almond is the same thing

      Delete