I read a twitter comment a while back about why do so many Paleo people blog about cookies and cakes. Well that did make me chuckle and my sister and I have this continual conversation. For anyone who is a sugar burner – rather than a fat burner, they may well wonder because isn’t primal/paleo eating all about what cave women/men ate and we don’t think they had ovens then and don’t you just eat meat? Or some other such thing.
What underlies our conversation about cakes, cookies and sweet treats is the wonderment of not being addicted to sweet stuff and the joy of creating something delicious that you can eat and leave. There isn’t that continual call of “eat me, eat me and EAT ME RIGHT NOW” from the cake tin. There is the satisfaction of creating something with half or quarter the amount of sweetness of traditional recipes and using a sweetener than has at least some nutritional merit. There is the intellectual thought gone into changing a recipe from a grain base to a grain free base (and a nut free flakey pastry still elludes me). So anyway I now use the #pimpingpaleo as a general thumbs up and stand proud all you Primal/Paleo cake bloggers! And if anyone has cracked the nut free flakey pastry share that link right now 🙂
So rant of the day is over and I say why wait for desert for this yummy tart. I am sure anytime is a great time for this, slightly sweet, slightly tart, Lovely Lemon Tart!!
You will see from the recipe below that I have applied my “why reinvent the wheel tactics” by using the base of my Mixed Berry Cheesecake and the filling was adapted from the traditional baked lemon tart.
Base Filling Base Filling
Lovely Lemon Tart
100g Almond Meal
1/4c desiccated coconut
1tsp ground cinnamon or mixed spice
35g butter, plus 1 tsp – melted separately
3 medjool dates, stones removed and cut into quarters
1/4 to 1/3c coconut sugar (or raw honey)
4 free range eggs – large
3 organic lemons – zest and juice
100ml cream – pouring.
• Preheat oven to 170c/325f.
• Soak the dates in the 35g of melted butter for 5 minutes or so.
• Grease the base and sides of a 20cm/8in loose bottom cake pan with melted butter.
• Line the base and the sides with parchment paper – the melted butter will help it stick.
• Wrap the bottom of the cake pan with tin foil, as a precaution to avoid any leakage during baking.
• Place all base ingredients in a food processor and blitz until well combined and mixture is crumbly.
• Spoon evenly over the base of the pan and flatten with your fingers or the back of a spoon.
• Place in the refrigerator while you are preparing the filling.
• Whisk the eggs and sugar/honey together until frothy and sugar/honey has been well incorporated.
• Zest the lemons, taking only the yellow skin. Then juice and add to the egg mix.
• Finally whisk in the cream.
• Slowly pour the lemon mix into the prepared base and carefully place in the preheated oven.
• Bake for 25 – 30 minutes, the top should still wobble slightly.
• Remove from oven and if you are not eating this warm then place the whole baking pan on a wire rack to cool properly. Refrigerate until you are ready to serve.
• To remove, run a knife carefully around the whole tart to separate from the tin, unlock the tin and remove the sides. Gently separate the paper and lift onto serving plate.
• Slice and add a big dollop of whipped cream or for added richness use mascarpone cream.
Share your thoughts and leave a comment or two.