Free From Lemon & Raspberry Tart

Name: Free From Lemon & Raspberry Tart
Cuisine: British
Ingredients: For Base:; 160 g Ground Almonds; 30 g Coconut Flour; 1/4 TSP Xanthan Gum; 100 g Melted, Salted Butter; For Lemon Filling:; Juice of 3 Lemons; 150 ml Cold Water; 30 g Cornflour; 60 ml Maple Syrup (or sweetener of your choice); 2 Egg Yolks; 85 g Butter

Claire Dolci @cook_18138802

Cornwall

Free From Lemon & Raspberry Tart

Claire Dolci @cook_18138802

Saved

Ingredients

For Base:
160 gGround Almonds
30 gCoconut Flour
1/4 TSPXanthan Gum
100 gMelted, Salted Butter
For Lemon Filling:
Juice of 3 Lemons
150 mlCold Water
30 gCornflour
60 mlMaple Syrup (or sweetener of your choice)
2Egg Yolks
85 gButter

Saved

Steps

1

Stir base ingredients together and pack into the base of your ramekin dishes or pie dish
2

Put to one side.
3

In a pan; put all ingredients except for the eggs and butter. Stir together and heat on medium stirring continuously until thickened.
4

Remove from heat and beat into the mixture, the eggs and butter.
5

Pour the lemon mix into the base, to approximately equal thickness as the base.
6

Allow to cool.
7

Top with whipped cream and decorate with fresh raspberries.
8

Alternatively, you can use the left over egg whites to make a merangue topping.