Have you ever been to Provence? Warm summer night air, the scent of lavender and citrus, a bright sunrise and the rippling water of the Rhône… After a long winter we love to daydream about our last vacation. What could be better than a tart that beams us straight back to the deck chair with the first bite? Lemony, creamy and simply delicious, our Foodpunk lemon tart puts you in the mood for summer! And it’s low carb. Yes!
per portion
Equipment
Ingredients list
| Shortcrust pastry | |
| 145 g | Almond flour |
| 1 | Egg (medium) |
| 60 g | Coconut oil (or butter) |
| 50 g | Birch sugar (xylitol) |
| Filling | |
| 200 g | Crème fraîche |
| 3 | Organic lemons |
| 80 g | Birch sugar (xylitol) |
| 3 | Eggs (medium) |
| Energy | 298.6 kcal / 1250 kJ |
| Fat | 23.9 g |
| Protein | 7.2 g |
| Carbohydrate | 17.8 g |
| thereof Carbohydrate (netto) * | 2.9 g |
* Usable carbohydrates
Instructions
First preheat the oven to 150 °C (300 °F) fan. Melt the coconut oil (or butter as an alternative). Then mix the almond flour with the xylitol, stir in the coconut oil and finally add the eggs.
Tip: Knead the shortcrust pastry by hand rather than with a dough hook.
Next, grease the tart pan or an 18 cm (7 inch) springform pan with butter. Press the dough into the pan and pull it up the sides a little. Blind-bake the crust without filling for 15 minutes at 150 °C (300 °F).
For the filling: Zest one lemon, then juice all three. Put the lemon zest, lemon juice, eggs, xylitol and crème fraîche in a blender and blend until smooth. Once the crust has cooled, pour the filling in up to the rim.
Bake at 150 °C (300 °F) fan for about 20 minutes until the surface is lightly golden. Then garnish as you like, for example with fresh fruit.
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