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Lemon Custard Tart

Prep Time:

20 Minutes

Cook Time:

45 Minutes

Serves:

8 Servings

Level:

About the Recipe

I think we all need this lemon custard tart in our lives.
It’s simply lucious! A beautiful creamy tangy filling with a crunchy crust. And the filling is made in the blender - too easy!

Ingredients

Almond pastry:


1 1/2 cups Ground almonds


1/2 cup Buckwheat flour


1/4 cup Sunflower seeds


1/2 cup Oats


¼ cup Butter or coconut oil melted


3 tbsp Maple syrup or honey


1 egg


Pinch of salt



Lemon custard:


1/2 cup lemon juice


Zest of 1-2 lemons


3 eggs


1/2 Cup Maple syrup


1/2 cup melted butter or coconut oil


Dash of vanilla extract

Preparation

Preheat the oven to 180 C and grease a tart tin with coconut oil or butter.


Or line a 20x20 cake tin.


Add all pastry ingredients to a food processor & pulse until you have a dough.


Drop the dough into the tart tin (approximately 20cm wide), and evenly distribute.

I make sure it goes up the sides of the tart tin slightly. (If the dough is a bit sticky, wet your hands before pushing it into the tin. Alternatively, you can use the bottom of a glass).

The base should be about 1/2 cm thick, then prick it all over with a fork.


Bake until lightly golden, about 15-17 minutes. Then Allow to cool in the tin while you make the custard filling.


Place all the lemon custard ingredients in a blender, and blend until smooth. 


Pour onto the cooled pastry base.


Return to the oven, and bake for about 20-25 minutes; it’ll form a golden colour on top and

It’ll still be slightly soft to the touch. Any longer than 25 mins and it’ll split, and you’ll get a scrambled egg texture.


Leave to cool on the bench, then set in the fridge for a minimum of 2 hours for the custard to firm up.


Makes approx 8 slices.


Serve with vanilla coconut yoghurt, cream or homemade nice-cream!

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