Lemon Curd Almond Tart (Gluten Free)
Ingredients
Crust Ingredients
- 3/4 cup almond flour
- 1/2 cup gluten free 1:1 flour
- 1/2 cup powdered sugar
- 1/2 cup butter 1 stick
- pinch of salt
- 1 tbsp orange juice or water
Lemon Curd Ingredients
- 2 egg yolks
- 2 eggs
- 3/4 cup cane sugar
- 1/2 cup fresh lemon juice
- 1-2 tbsp freshly squeezed lemon juice
- 2 tbsp full fat coconut milk or heavy cream
- 1/2 cup cold butter 1 stick
Instructions
Crust Instructions
- Add dry ingredients to a food processor and pulse a couple times. Add butter in one cube at a time and pulse once or twice in between - be sure not to over process. Add in orange juice. This can also be done by hand or with a pie crust hand cutter tool.
- Once a dough has formed (it will be wetter than most pie crusts - it's basically a cookie dough), press it into a greased tart pan.
- Pop in the freezer while you make the curd.
- Once curd is finished, poke the tart with a fork all over. Bake at 350 degrees F. for 12-15 minutes, until golden brown
Lemon Curd Instructions
- Whisk the eggs, sugar, lemon juice, and zest together in a heat-safe glass bowl or the top of a double boiler.
- Bring a pot of water to a boil and place the bowl over the boiling water (be sure the bottom of the bowl doesn't touch the water! Pour some out if this is the case). I put a wooden spoon between the pot and the bowl to allow some air to escape.
- Add in the coconut milk and whisk constantly until mixture has thickened and you can pass a wooden spoon through it and it sticks a bit. Mine has taken anywhere from 10-20 minutes to form. Don't stop whisking!
- Once it has thickened to your liking, carefully remove from heat and whisk the butter in, one cube at a time. Take your time and really whisk it well!
- Pour the curd into the fully cooled tart crust and place in the fridge for at least an hour.
- Serve with lavender infused whipped cream or just on it's own!