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Oh hi! Did everyone enjoy that “oven” weekend we had? The temperatures reached its highest for the year and the humidity was melting us. Even though it was super hot we managed to spend the whole weekend outside visiting Niagara Falls and had a wonderful berry picking day on Sunday. There is nothing better than a refreshing dessert on a hot summer day. I’ve always had a strong passion for citrus-flavored sweets. They are so simple but elegant and sophisticated at the same time. This lemon tart with almond crust is very simple to make. A creamy custard, made with freshly squeezed lemon juice, zest, sugar, butter and egg yolks. It holds its shape nicely and you can totally use the lemon curd for cake fillings. Almond crust is my favorite gluten-free crust with its nutty flavor and crunchy texture. So, I decided to marry the two in a wonderfully buttery and citrusy Lemon Tart. To get the tart to look extra yummy I topped it with airy meringue and fresh berries. Couple minutes under the broiler or torch and the meringue gets a nice caramelized color. This gives the meringue a little marshmallowy taste but it’s definitely an optional step. In the end, lemon curd, almond crust, fresh berries and meringue are combined in the most delicious, tart but sweet dessert. Lemon Curd Ingredients: 1/2 cup sugar 1/4 cup cornstarch 1 cup water 1/4 teaspoon salt 4 lemons washed and zested 3/4 cup lemon juice, about 3-4 lemons 8 egg yolks (reserve whites for meringue, optional) 1/4 cup butter Crust Ingredients: 2 cups almond flour 2 eggs 1/3 cup warm water 3 tbsp coconut oil 1/4 cup sugar pinch of salt icing sugar for dusting (optional) In a large mixing bowl combine almond flour, sugar and salt. Mix to combine. Add coconut oil and water, mix well and form the dough ball. If the mixture is dry and crumbly, add 1 more tablespoon of warm water. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 45 minutes. Take the dough out of the fridge 20 to 30 minutes before you’re ready to use it and let it come to room temperature. Preheat the oven to 375°F. Grease the tart tin and set aside. Rip off a large piece of parchment paper and place the dough ball in the middle. Take the bottom of the parchment paper and cover the dough. Use a rolling pin to roll the dough to 1/8 inch thick. Lay the dough in a tart pan, upside down and slowly peel off the parchment paper. Press the dough gently into the pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough. Prick the dough all over with the tines of a fork and bake on the bottom rack for 10 to 12 minutes. Then place the crust on top rack and bake for another 10 minutes. Remove from the oven and let it cool completely. To prepare the lemon curd whisk egg yolks lightly and set aside. In a sauce pan over medium-high heat, combine sugar, and water. Bring to a boil and reduce the heat to low. Dissolve the corn starch in a couple of tablespoons of water and slowly pour it into the sugar mixture whisking constantly until transparent and thickened, about 3 minutes. Take off the heat. Take 1 tablespoon of the mixture and add to the yolks. Then pour the tempered egg yolks into the sugar mixture by whisking constantly. Whisk in the lemon juice, zest and salt. Put the mixture back over the heat and cook for another 3 minutes or until thickened. Take off the heat and add butter. Mix well to combine. Let it cool down to room temperature and transfer the custard to the pie crust. Chill the lemon tart in the refrigerator for at least 4 hours and decorate with meringue and fresh berries. - Lemon Curd Ingredients: - ½ cup sugar - ¼ cup cornstarch - 1 cup water - ¼ teaspoon salt - 4 lemons washed and zested - ¾ cup lemon juice, about 3-4 lemons - 8 egg yolks (reserve whites for meringue, optional) - ¼ cup butter - Crust Ingredients: - 2 cups almond flour - 2 eggs - ⅓ cup warm water - 3 tbsp coconut oil - ¼ cup sugar - pinch of salt - icing sugar for dusting (optional) - In a large mixing bowl combine almond flour, sugar and salt. Mix to combine. - Add coconut oil and water, mix well and form the dough ball. If the mixture is dry and crumbly, add 1 more tablespoon of warm water. - Form the dough into a ball, wrap it in plastic, and refrigerate for at least 45 minutes. - Take the dough out of the fridge 20 to 30 minutes before you’re ready to use it and let it come to room temperature. - Preheat the oven to 375°F. - Grease the tart tin and set aside. - Rip off the large piece of parchment paper and place the dough ball in the middle. - Take the bottom of the parchment paper and cover the dough. - Use a rolling pin to roll the dough ⅛ inch thick. - Lay the dough in a tart pan, upside down and slowly peel off the parchment paper. - Press the dough gently into the pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough. - Prick the dough all over with the tines of a fork and bake on the bottom rack for 10 to 12 minutes. Then place the crust on top rack and bake for another 10 minutes. - Remove from the oven and let it cool completely. - To prepare the lemon curd whisk egg yolks lightly and set aside. - In a sauce pan over medium-high heat, combine sugar, and water. Bring to a boil and reduce the heat to low. - Dissolve the corn starch in a couple of tablespoons of water and slowly pour it into the sugar mixture whisking constantly until transparent and thickened, about 3 minutes. Take off the heat. - Take 1 tablespoon of the mixture and add it to the yolks. Then pour the tempered egg yolks into the sugar mixture by whisking constantly. - Whisk in the lemon juice, zest and salt. - Put the mixture back over the heat and cook for another 3 minutes or until thickened. - Take off the heat and add butter. Mix well to combine. - Let it cool down to room temperature and transfer the custard to the pie crust. - Chill the lemon tart in the refrigerator for at least 4 hours and decorate with meringue and fresh berries.
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Za tijesto: Za kremu: Priprema: Pomiješajte brašna, dodajte šećer u prahu, hladan maslac narezan na listiće, žutanjke i limunove korice. Brzo zamijesite tijesto, omotajte ga u plastičnu foliju pa stavite u hladnjak na sat vremena. Razvaljajte i tijestom obložite namašteni kalup. Probodite ga vilicom i stavite u frizer da se zamrzne. Zagrijte pećnicu na 180 ᵒC i zamrznuto tijesto pecite dvadesetak minuta, odnosno dok ne dobije zlaćanu boju. Pustite da se ohladi. Pomiješajte sir, šećer i ekstrakt vanilije. Od hladnog slatkog vrhnja istucite čvrsti šlag, pa ga lagano umiješajte u sir. Stavite u hladnjak. Kremu stavite na ohlađeno tijesto, a po njoj poslažite jagode i ukrasite listićima metvice.