Lemon Tart With Chestnut Pastry
|Cool down with this lemony paleo recipe. Flour based tarts are a taboo in a paleo diet as wheat messes up your system. A chestnut pastry base is a much more preferable alternative and it has more flavor and texture than flour pastry that gets soggy in time. Filled up with this marvelous blend of coconut cream and lemon curd, when perfectly chilled, is a slice of divine simplicity waiting to be yours.|
1 batch pre-made chestnut pastry (recipe below)
2 cups coconut cream
⅓ cup lemon juice
Rind of 1 lemon, finely grated
1 tbs honey
½ cup water
1 tbs agar agar powder
1 tbs arrowroot flour
Place the coconut cream, lemon juice, lemon rind, honey and eggs in a bowl and whisk together well with a fork.
Place the coconut mixture into a saucepan on medium heat and bring to simmering point, stirring regularly.
In a cup combine the agar agar and arrowroot flour in 1/2 cup of water. Add to the pan and stir constantly for 3-4 minutes, or until the agar agar has dissolved and coconut mixture has thickened.
Remove the pan from the heat and place to the side for the lemon filling to cool slightly.
When the filling has cooled to a warm temperature pour into the pre-made baked chestnut pastry base. Cover with cling film and place in the refrigerator for 2-4 hours or until set.
1 cup chestnut flour
½ cup arrowroot flour
½ cup coconut oil
1 tbs honey
2 egg yolks
Preheat a fan-forced oven to 160° Celsius/325° Fahrenheit.
Place the chestnut flour, arrowroot flour, coconut oil, honey and egg yolks in a bowl and combine well.
Remove the mixture from the bowl and knead the mixture together to form a ball. Roll out the pastry onto a sheet of baking paper, place another sheet of baking paper on the top of the pastry dough to prevent sticking.
Press the pastry into a 22cm pie plate using lightly wet hands to help spread the pastry.
Place in the oven for 10-15 minutes or until slightly golden. Cool in a refrigerator.
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