Meyer Lemon Cream Tart (Grain/Dairy Free)

You might be wondering what the 'Eat Food' Paleo Round UP is all about! Well, it's this awesome gathering of the minds cooks, brought to you by the amazing Stacy from Paleo Parents. On February 10th, Stacy will be posing an incredible list of healthy recipes links from some of the most talented blogging cooks out there. It's gonna be a one stop Valentines Extravaganza that you won't want to miss!

As promised...(and amazingly enough, the 'most voted for' over something CHOCOLATE; although I confess, there might still be a little chocolatey something in the near future anyway)... 

I present to you: The Meyer Lemon, Raspberry Cream Tart. It's grain/gluten free, dairy free, GAPS/Paleo friendly and ready to rock your "special someone's" Valentine world. 

For the dairy free lemon curd, I used fresh squeezed Meyer lemon juice. I would definitely call Meyer lemons one of my 'romantic' foods. Don't ask me why, 'cause I don't know. But for whatever reason, they are right up there with chocolate, cherries, french macarons and figs!

Now, Lets talk Coconut Cream...

You can, of course, make your own coconut cream, however, the easiest way to get coconut cream is simply to chill a can of coconut milk in your fridge for a couple of hours and then pop it open and scoop the thick creamy stuff right out! You'll want to look for a BPA free brand like Native Forrest.

Meyer Lemon & Raspberry Cream Tarts

Ingredients:

Lemon Curd:

5 large egg yolks (about 95 grams if using farm eggs)
1 whole egg
2/3 cups Meyer lemon juice (3-5 medium lemons)
1 Tbls finely grated lemon zest
1/3 cup honey (add a pinch of stevia if you like it sweeter or a bit more honey)
3 Tbls coconut oil (solidified but not cold, 4 Tbls butter or ghee is an option here)
1 tsp vanilla extract
1/2 cup raspberries

Tart Crust:

1 1/2 cups finely ground blanched almond flour-sifted (I like Honeyville)*

A pinch of fine sea salt
1/4 coconut oil (or ghee), softened or liquid
1 Tbls water
1 tsp vanilla extract
1 tsp finely grated lemon zest

*You have to order good quality almond flour on line. If you must, you can use 'Bob's Red Mill'  but you will need to regrind it in your blender or food processor. It still does not work as well) In this case,  combine all the dry ingredients in the blender, pulse a few times, stir and pulse again. Do this until the flour is very fine but Be careful not to over blend or it will start to become moist and eventually turn into almond butter.

For more info on almond flour and other great brands click HERE



Coconut 'Whipped Cream':

1/2 cup coconut cream
1-2 tsp honey (unless already added when pureeing the fresh young coconut)


Directions:

For the filling:

Separate 5 large eggs (save the egg whites for other uses, they freeze well).
Juice about 4-5  Meyer lemons to get 2/3 cup of lemon juice.

In a medium stainless steel bowl, whisk together the egg yolks, the whole egg, lemon juice, vanilla and the honey.
 

Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it becomes pale and thickened. (between 7 and 10 minutes) 
Remove the bowl from the heat and immediately pour through a fine strainer to remove any lumps.

Whisk in the coconut oil (or butter) until it is well combined.

Stir in the lemon zest, cover with wax paper, and let cool to room temperature. Then Chill.


Curd will keep for about 7 days in the fridge.

Makes enough filling for about 2 4-inch round tarts


.

For the tart crust (shell):

Mix together all the ingredients in a medium bowl.


Press the dough evenly into a greased 8-inch tart mold, 3 or 4 3-inch tart molds... or a whole lot of tiny tart molds. (I confess that my tart molds are nonstick. Normally I would not use non stick, but it can be worth it when working with almond flour. If you are doing a large tart, it may be helpful to line the bottom with parchment paper) You want the dough to be at least 1/4 inch thick. If it is too thin it will just break apart, however if it is too thick, it won't crisp up in the middle. Spread the dough as evenly as possible.

Note: Making tart shells that are both pretty and stable can take some time, patience and practice, but it's sooooo worth it!
 

Bake at 350 degrees until the crust is golden. About 15 min. (Beware, almond flour burns much faster than regular flour.)

Cool completely before removing the tart from the pan. Handle carefully.
 Makes about 2 four inch round tarts.

For the coconut whipped cream:

Add 1-2 tsp of honey (honey is totally optional) to the coconut cream.

Mix well and chill until it is firm enough to pipe with a piping bag.


Transfer to a pastry bag fitted with desired tip.




Assembling the tart:

Take a tart shell and place a few raspberries into it. Then scoop the lemon curd into the shell, filling and smoothing until it's flush with the top of the shell. Be gentle and careful not to break the shell.

Pipe or dollop the coconut cream on top of the shell. 
Garnish with a few raspberries.
Chill until ready to eat. Best served cold.