Ingredients
Chia Seed Crust
- 1 cup buckwheat flour.
- 1 cup almond meal.
- 1/4 cup chia seeds.
- 1 egg, whisked.
- 1/2 teaspoon sea salt.
- 30 g butter, melted.
Lemon Curd Filling
- 2 eggs.
- 2 egg yolks, at room temperature.
- 1/4 cup rice malt syrup.
- 1/2 cup lemon juice (about 2 large lemons worth).
- zest from 2 lemons.
- 90 g butter, at room temperature.
- 1/4 teaspoon sea salt.
Directions
- 1. Preheat oven to 180 degrees and lightly grease a 20cm round pie tin.
2. In a mixing bowl, combine the buckwheat flour, almond meal, chia seeds and sea salt. Toss to combine. Add in the whisked egg and butter and combine. Using your hands, kneed the dough until it comes together. Push into pie tin base until 0.5cm thick. Prick the base with a fork and place in the oven. Bake for 15 minutes until lightly browned. Once cooked, remove from the oven and allow to cool slightly.
3. Meanwhile, make the lemon curd. In a small pot, whisk together the eggs, rice malt syrup, lemon juice and zest and sea salt. Add butter and turn the heat on low-medium. Cook, whisking constantly until the curd thickens, this will take about 10 minutes.
4. Strain the curd through a sieve and into the cooked pie base. Let the pie cool slightly, then place into the fridge to set for at least one hour.
5. Once set, slice into 12-16 thin slices and serve.
Note
We recommend sharing this dessert with a group for special occasions. It contains just under 1 teaspoon of added sweetener per serve. We’ve included healthy fats from nuts and butter to help slow the absorption of the sugars. Plus, the tartness of the lemons mean you really only need a small slice.
Yep, we’ve done it… a fructose-free Lemon Curd Tart and it tastes so good!
Ingredients
Chia Seed Crust
- 1 cup buckwheat flour.
- 1 cup almond meal.
- 1/4 cup chia seeds.
- 1 egg, whisked.
- 1/2 teaspoon sea salt.
- 30 g butter, melted.
Lemon Curd Filling
- 2 eggs.
- 2 egg yolks, at room temperature.
- 1/4 cup rice malt syrup.
- 1/2 cup lemon juice (about 2 large lemons worth).
- zest from 2 lemons.
- 90 g butter, at room temperature.
- 1/4 teaspoon sea salt.
Directions
- 1. Preheat oven to 180 degrees and lightly grease a 20cm round pie tin.
2. In a mixing bowl, combine the buckwheat flour, almond meal, chia seeds and sea salt. Toss to combine. Add in the whisked egg and butter and combine. Using your hands, kneed the dough until it comes together. Push into pie tin base until 0.5cm thick. Prick the base with a fork and place in the oven. Bake for 15 minutes until lightly browned. Once cooked, remove from the oven and allow to cool slightly.
3. Meanwhile, make the lemon curd. In a small pot, whisk together the eggs, rice malt syrup, lemon juice and zest and sea salt. Add butter and turn the heat on low-medium. Cook, whisking constantly until the curd thickens, this will take about 10 minutes.
4. Strain the curd through a sieve and into the cooked pie base. Let the pie cool slightly, then place into the fridge to set for at least one hour.
5. Once set, slice into 12-16 thin slices and serve.
Note
We recommend sharing this dessert with a group for special occasions. It contains just under 1 teaspoon of added sweetener per serve. We’ve included healthy fats from nuts and butter to help slow the absorption of the sugars. Plus, the tartness of the lemons mean you really only need a small slice.