Recipes

No-Bake Lemon Tart with Almond-Date Crust

No-Bake Lemon Tart with Almond-Date Crust
  • Yield: 1 Serving
  • Prep Time: 35 Mins.
  • Cook Time: 20 Mins.
  • For a Fresh Twist: Try topped with a 1/2 cup of raspberries for an optional garnish; for food safety, gently rub produce under running water before use.

Ingredients

  • Almond-Date Crust
  • 1/2 cup Medjool dates, pitted and packed (about 7 dates)
  • 1 cup Fisher® Chef’s Naturals Almond Flour, spooned and leveled
  • 1 cup oat flour, spooned and leveled, divided
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon salt
  • Lemon Curd
  • 3 whole eggs
  • 3 egg yolks
  • 1/2 cup raw honey or other honey
  • 1/2 cup coconut oil
  • 1 cup lemon juice
  • 1/4 cup lemon zest

Directions

  1. For Crust 
    -Place pitted dates in small bowl. Cover with boiling water and let stand for 5 minutes. Drain. 
    -Combine drained dates, Fisher® Chef’s Naturals Almond Flour, ½ cup oat flour, coconut oil, and salt in food processor. Process until all ingredients are well combined and begin to stick together and form ball, 1 to 3 minutes. 
    -Transfer contents of food processor to large bowl. Add remaining ½ cup oat flour. Use hands to knead oat flour into date mixture. Dough will form thick ball when all of flour is mixed in.  
    -Place dough on piece of parchment. Cover with second piece of parchment and roll dough out into circle about ¼-inch thick, using rolling pin. 
    -Drape dough over 8-inch tart pan, and use hands to gently press dough into the pan. If dough rips, press back together with fingers. 
    -Use paring knife to trim off extra dough at edge of tart pan to make level with edge. 
    -Transfer crust to freezer while preparing lemon curd. 
  2. For Lemon Curd 
    -Combine eggs, egg yolks, and honey in medium saucepan over medium-low heat. Whisk together until combined, about 1 minute. Add coconut oil and whisk continuously until coconut oil is melted and well combined, 1 to 2 minutes. 
    -Add lemon juice and lemon zest. Continue whisking until curd has thickened to jelly-like consistency and clear path remains when you run your whisk along bottom of pan, about 10  minutes (at least 160℉ on instant read thermometer) 
    -Pour lemon curd into tart crust, cover with plastic wrap, and refrigerate for at least 2 hours before serving.  
    -When ready to serve, garnish with berries. For best results serve tart chilled.  

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