Ingredients with Measurements:
- For the crust:
- 1 cup shredded coconut
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1/4 teaspoon salt
- For the filling:
- 1 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Zester
- Citrus juicer
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a food processor, pulse the shredded coconut until finely ground.
- In a mixing bowl, combine the ground coconut, almond flour, melted coconut oil, honey, and salt. Mix until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool.
- In a mixing bowl, whisk together the lemon juice, lemon zest, sugar, eggs, and melted butter until smooth.
- Pour the filling into the cooled crust.
- Bake the tart for 20-25 minutes, or until the filling is set and the edges are lightly golden brown.
- Remove from the oven and let cool to room temperature.
- Chill the tart in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
5. Temperature:
- Preheat the oven to 350°F.
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 25g
- Saturated fat: 14g
- Cholesterol: 125mg
- Sodium: 110mg
- Total carbohydrates: 32g
- Dietary fiber: 2g
- Sugars: 27g
- Protein: 5g
Substitutions for ingredients:
- Instead of almond flour, you can use all-purpose flour or another nut flour.
- Instead of coconut oil, you can use melted butter or another neutral oil.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of granulated sugar, you can use coconut sugar or another sweetener of your choice.
Variations:
- You can add a layer of whipped cream or meringue on top of the tart before serving.
- You can use lime juice and zest instead of lemon for a lime tart.
- You can add a teaspoon of vanilla extract to the filling for extra flavor.
Tips and tricks:
- Make sure to press the crust firmly into the tart pan to prevent it from crumbling.
- Use freshly squeezed lemon juice for the best flavor.
- Let the tart cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
- Store the leftover tart in the refrigerator for up to 3 days.
Reheating instructions:
- The tart can be served cold or at room temperature. If you prefer it warm, you can reheat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the mixture and mix until it comes together.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
- Make sure to use fresh eggs and wash your hands and utensils thoroughly before and after handling them.
Food history:
- Lemon tarts have been a popular dessert in France since the 17th century.
Flavor profiles:
- Tangy, sweet, and nutty.
Serving suggestions:
- Serve the tart on a platter with a cake server.
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