11/2/2023 0 Comments Gluten lemon tart recipeAt this point you can blend the mix if the zest is not fine enough and you'd like completely smooth finish. Gently simmer for about 10 minutes stirring frequently until the flakes have dissolved. In a medium pot whisk together coconut cream, lemon juice, maple syrup, vanilla, good pinch of turmeric and agar flakes and bring to a boil.Remove from the oven and leave to cool down. Place into the oven and bake for about 10 minutes just until lightly golden.The crust edge on mine was about ¾" tall. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust.Add water as needed to have a sticky mixture when pressed together. Add salt, chopped rosemary, lemon zest, maple syrup and coconut oil and blend until the mixture comes together. Place ground almonds, desiccated coconut and oats into a food processor and blend until ground.Grease 9" tart tin with removable base with little coconut oil and optionally line the base with baking paper.You can also infuse the filling with a rosemary sprig if you like. Alternatively, you can use dates instead of maple syrup, coconut oil and water and leave the crust raw. But you can leave them out and increase the other two ingredients if you rather avoid using oats. I’ve added oats to the crust because I felt it needed drier texture, I found only the almonds and coconut little too oily. If you choose to create the lemon curd layer I recommend topping it with whipped cream as it’s little more concentrated than the agar layer and slightly less amount. This way you can choose the filling that you prefer. They actually taste very similar and so I’ve decided to adjust the recipe to only one filling as I thought it will be much easier to make as well. I have originally baked this tart with two layers a layer of lemon curd at the bottom and a layer of the lemon agar filling. Feeling what needs to be felt and letting go and letting go some more of the old that no longer serves me. Every day I pray for New Earth, meditate, connect to nature and dance moving this energy through my body. My heart is full of love and my soul feels at peace. ![]() I’m not falling into the fear consciousness too much because I know there is divine timing and unfolding in everything and I’m actually experiencing a lot of peace. It took me a while to adjust to the new schedule we’ve all found ourselves in, home schooling my 11 year old son and finding a new balance. The folky look is really me and I so enjoyed creating something beautiful this week. Decorated with beautiful flowering rosemary sprigs, few lemon slices, a little bit of dried marigold & few spring blossoms. It’s light, fresh, zesty, everything you’d expect from a lemon tart with a slight hint of rosemary and lovely almond coconut crust. I’ve started with baking Rosemary Lemon Madeleines but I really wanted to create something refreshing and healthier and more of a statement piece for Easter and so this Rosemary Lemon Tart was born. ![]() Rosemary and lemon have been coming to me the whole week and I knew I had to create a recipe with these two ingredients for you.
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