Description
A vibrant and refreshing gluten-free tart featuring a rich almond crust filled with creamy lemon filling and topped with fresh berries.
Ingredients
Scale
- 1 1/2 cups (150g) blanched almond flour (for crust)
- 6 tablespoons (85g) cold unsalted butter, cubed
- 2 tablespoons (30ml) honey or maple syrup
- 1 large egg (room temperature)
- 1/3 cup (80ml) freshly squeezed lemon juice
- 3 large eggs (for filling)
- 1 teaspoon lemon zest
- 1/4 cup (25g) almond flour (for filling)
- 1/4 cup (60ml) sour cream or Greek yogurt
- 1/2 cup sugar
- 1 1/2 cups (225g) fresh berries (blueberries, raspberries, strawberries)
- Powdered sugar (optional, for dusting)
- Pinch of salt (if using unsalted butter)
Instructions
- Make the almond crust: In a bowl, mix 1 1/2 cups almond flour with 2 tablespoons honey and a pinch of salt. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it looks like coarse crumbs. Lightly beat 1 egg and stir it in to make a soft dough. If it feels too sticky, add a little more almond flour. Press the dough into a 9-inch tart pan, pushing it up the sides about 1/2 inch. Chill it in the fridge.
- Preheat oven and blind bake crust: Turn on the oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment. Bake for 5 more minutes until the edges are golden.
- Prepare the lemon filling: In a bowl, whisk together 3 eggs, 1/3 cup fresh lemon juice, 1 teaspoon lemon zest, 1/4 cup almond flour, 1/4 cup sour cream or Greek yogurt, and 1/2 cup sugar until smooth and frothy.
- Pour the lemon filling into the crust. Bake at 350°F (175°C) for 25-30 minutes until the filling is set but slightly jiggly in the center and the top looks matte.
- Let the tart cool on a wire rack fully. Gently remove it from the pan. Arrange fresh berries on top and dust with powdered sugar before serving.
Notes
Keep butter cold when making the crust for a flaky texture. The tart can be stored in the refrigerator for up to three days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg