TART AU CITRON LIGHT
Mon Dessert's take on a French classic. We bring you Tart au Citron, Provençal style. This tart is so gorgeous you would never know that it is completely plant-based. We have included all the ambient ingredients you need to impress your friends and family.
One kit in three ways:
1) Make two mini tarts using two of our 15cm metal loose bottom tart cases (make one for now and freeze the second for another time)
2) Entertaining for a group? Why not make this into a larger tart using our 20cm silicone mould as a base
3) Make 8 individual puddings using ramekins
This dessert keeps well in the fridge for up to 5 days. Alternatively you can freeze and defrost at room temperature for 1-2 hours.
72g sachet ground almonds
62.5g pastry flour
25g sachet chopped dates
200ml carton coconut milk powder
85g sachet sugar
50g sachet agave syrup
25g sachet custard powder
20ml oil of choice, plus extra for greasing
Please note that due to the darker shade of the unrefined palm coconut sugar the colour of the tart may be darker than the photos. If you prefer a lighter colour, feel free to swap out the coconut sugar for white sugar.
Optional lavender sprigs or fresh berries
20cm cake mould
Ingredients you will need to add
Start by preheating your oven to 180°C. Then, soak your dates in 50ml boiling water and leave to soften.
Next, grease a large 20cm diameter silicone mould.
Empty the almonds and pastry flour into a bowl, then puree the dates by smashing them with the back of a teaspoon and then add this to the dry powders.
Next, add the agave syrup and 20ml of oil, and mix this to form a moist ball with no stray bits. If you find the mixture seems too dry, add a little water.
Transfer your mixture into your prepared mould press it firmly down to create an even base. Bake in the preheated oven for about 12 minutes.
In the meantime, make a start on your lemon filling by disolving 25g custard powder in 100ml water set aside.
Combine the coconut milk, 85ml sugar sachet, 100ml freshly squeezed lemon juice, and grated zest of one lemon in a saucepan. Whisk and heat on medium.
Gently bring the mixture to a boil, then reduce the heat. Add the custard powder and water paste while stirring continuously for 1 to 2 minutes until the filling thickens. It should be as thick as curd.
Pour the mixture onto the cooled base and let it cool at room temperature for 10 minutes. Afterward, place it in the freezer for 30 minutes to set solid. For an even colder result, refrigerate the tart overnight.
To remove the tart from the mould, carefully insert a knife around the edges, as the base can be crumbly. Be gentle but thorough, ensuring you cover all sides. Once done, flip the mould upside down onto a plate and gently peel away the sides, carefully prying to unmould the tart. Then, take your final serving plate, place it on top, and flip the tart right-side-up.
You can also make 8 individual clean tart au Citrons by portioning them into ramekins. This dessert can be frozen, defrosted and eaten later and it can also be kept in the fridge for 5 days.
Get creative with the decoration to suit your preferences. Dust the tart with icing sugar and add sliced lemons, mini meringues, fresh lavender sprigs or berries. This summer recipe promises both beauty and deliciousness, so savour every bite!
Please note that due to the darker shade of unrefined palm coconut sugar, the colour of the tart may be darker than the photos. If you prefer a lighter colour feel free to swap out the sugar for white sugar.