
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!

