I saw a recipe for Gluten free lemon tarts on Golubka and the food styling had me at first sight.
I had to modify the recipe substantially since I don’t have pine nuts and already had an idea of what I wanted it to taste like.
For the gluten free crust In a bowl add almond flour,
sugar and a little less coconut oil than I used.
Mix it together
then press crumbs into pans with your fingers. Bake at 350 for 10 minutes or so.
While they’re baking zest a lemon or just enough to get yourself a teaspoon of zest.
Toss the zest in the bowl you made the crust in along with sour cream,
and two egg yolks. Mix together then check on the crust.
Uh-oh! They aren’t supposed to look like that! I think too much oil makes it slide down the edges.
Back to the filling, add some maple syrup and mix.
If the crust is going to be disagreeable don’t worry about it and pout the filling in anyway.
Bake for 10 minutes.
Let cool completely.
Garnish with eatable flowers or berries before serving.
Maple Lemon Tart Gluten freeCrusts
1 cup almond flour
1/2 cup oat flour pinch of salt
1 tsp vanilla extract
3 tablespoons coconut oil
16oz sour cream
2 egg yolks
1/4 cup sugar
2 tablespoons maple syrup
juice of 1/2 lemon
1/2 teaspoon lemon zest
Preheat the oven to 350 degrees F
In a large bowl, combine all of the crust ingredients. press the mixture into mini tart pans or mini pie pans evenly with your fingers. Bake the shells for 15 minutes or until golden brown.
While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla extract, and lemon zest.
Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes. Remove from oven, let cool, and then refrigerator until serving time.
Garnish with edible flowers or berries or anything else you like.