Bright, silky Lemon Curd Tart with an Almond Flour Crust that is sweet, sour, crunchy, and creamy. It’s the perfect bite for dessert, tea, or coffee.
I’ve had a few lemon tarts over time and some have been absolutely amazing and then there are others that I’ve had a bite and that’s plenty for me! But I love the bright lemony flavor that makes me think of a beautiful spring or summer afternoon. Sitting in a field of flowers enjoying my tart. That is exactly what each bite of this tart makes me think of. Even better, I love that I can make this for dessert, or have it with my afternoon chai or serve it up with a cup of coffee.
The crust is extremely simple, made with almond flour, a little butter, and a bit of vanilla extract to add flavor. You do have to bake it completely through. This is because the filling will need to be chilled to set.
As for the filling, therein lies the love. I used coconut cream to mix with fresh squeeze lemon juice. A bit of sugar to balance and sweeten the acidity from the lemon juice, and some cornstarch and agar agar to help set the filling. You can absolutely substitute heavy cream instead of coconut cream if you choose.
Lemon Curd Tart with Almond Flour Crust
Ingredients
For the Almond Flour Crust:
- 2 1/2 c Almond Flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 6 Tbsp unsalted vegan butter, melted
For the Lemon Curd Filling:
- 2 c Coconut Cream
- 2/3 c lemon juice, fresh squeezed
- 1 Tbsp zest of lemon
- 1/2 c sugar
- 1/2 tsp agar agar
- 3 Tbsp cornstarch
- 3 Tbsp almond milk
To Garnish:
- fresh raspberries
- fresh blueberries
- lemon slices
Instructions
For the Almond Flour Crust:
- Preheat oven to 350 degrees F.
- In a medium sized bowl, mix together almond flour and salt.
- Add in vanilla extract and mix well.
- Add in melted butter and mix well.
- Press Almond Crust dough into tart shell smoothing out the edges and pressing in the sides and bottom firmly.
- Bake for 20 minutes.
- Remove from oven and cool completely.
For the Lemon Curd Filling:
- Add all the ingredients in a mediums sized saucepan and whisk to combine over medium flame on the stove.
- Make sure the agar agar and cornstarch have completely dissolved and there are no clumps left.
- Bring to a boil and stir constantly.
- Then reduce the heat and simmer for 3-4 minutes until the filling has thickened and sticks to the spoon.
- Pour the mixture into the tart shell and cool for 1 hour at room temperature.
- Transfer to the fridge and let set for at least 3 hours or even overnight.
- Garnish with raspberries, blueberries, and lemon slices.
