The lemon-filled tart is a true delight for the palate, soft and creamy that melts in your mouth. The shortcrust pastry is made with rice flour and without butter, while the lemon cream is made with coconut butter, which can be replaced with margarine or regular butter. A dessert also suitable for intolerants.
Also check out the other tart recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
- Energy 361.65 (Kcal)
- Carbohydrates 38.69 (g) of which sugars 24.06 (g)
- Proteins 3.80 (g)
- Fat 22.74 (g) of which saturated 12.85 (g)of which unsaturated 7.80 (g)
- Fibers 0.03 (g)
- Sodium 66.42 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups gluten-free rice flour
- 2 eggs
- 1/3 cup corn oil (or rice or sunflower)
- 1/3 cup sugar
- 1 lemon (grated zest)
- 1 pinch salt
- 2 eggs
- 1/2 cup lemon juice
- 3 lemons (grated zest)
- 9 1/2 tbsp coconut butter (lactose-free with less than 0.01% lactose or plant-based)
- 3/4 cup sugar
- to taste butter (oil)
- to taste powdered sugar
- to taste sliced almonds
Tools
- 1 Pan 8×8 in
- 2 Bowls
- 1 Pot (for bain-marie)
- 1 Sieve
Steps
In a bowl, add the eggs with the sugar, salt, and selected flavor.
Mix well with a whisk and add the oil. Continue mixing until smooth.
Add the rice flour and start kneading. Form a dough ball and cover with plastic wrap. Let rest 30 minutes in the fridge.
In a bowl, mix the sugar well with the eggs and lemon juice.
Add the lemon zest, cook in a bain-marie over medium heat, the mixture should reach 180°F.
It will be ready when it coats the back of a spoon.
Add the butter and blend with a mixer to obtain a smooth and velvety cream, let it cool.
Roll out half of the shortcrust pastry on a work surface dusted with rice flour.
Transfer the disc to a previously buttered or oiled pan and let cool in the fridge.
Roll out the remaining shortcrust pastry, cover the lemon cream, sealing the edges well, and decorate the surface with sliced almonds.
Bake in a preheated oven at 350°F for 30-35 minutes.
Remove from oven and let cool, then dust with powdered sugar.
WARNING: consult the Celiac Italian Association manual and read the ingredients carefully to ensure they are gluten-free.
Tips
It keeps in the fridge for 4-5 days.
It keeps in the fridge for 4-5 days.
It keeps in the fridge for 4-5 days.
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