Rainbow Lemon Tarts {Paleo, Gluten free, SF}

Rainbow Lemon Tarts {Paleo, Gluten free, SF}
March 10, 2017 megsri8
rainbow lemon tarts

Hello!! How have you all been? I am so happy that I made the time to sit down and finally share a recipe with you today! I have been very busy the past month because I have finally taken the plunge and decided to study to become a Nutrition Consultant! This has taken more than a year of soul searching, researching, college reviewing and wondering! It is a distance education course for Holistic Nutrition from a school called Bauman Institute in California. The focus is being healthy in mind, spirit and body, supporting the local community, eating for health and preventing illness by understanding what your body needs. Since my original education background is law, I truly felt I needed a stronger support and definition to what I am doing on a daily basis. This course provides all this and more for me! I already feel so empowered and everyday I feel enriched with the knowledge I am obtaining from this course. Hence you can see that in addition to moving to a new city and setting up a house, I also have so much to study that I was struggling to find time to blog and share some delicious recipes with you. I finally made a timetable and penned in time for this wonderful website and now I am happily sitting down and sharing this post with you! Which brings me to these adorable rainbow lemon tarts or more like tartlets!

 

rainbow lemon tartsMy favourite dessert in the whole wide world is lemon tarts! I love the tangy flavour of the lemon curd with its hint of acidity, the creamy sweet texture of this filling and the crumbly light crust of the tart. Hence it is inevitable that I try to create a healthier version of the epic lemon tart, making it sugar free, gluten free and dairy free. These rainbow lemon tarts have been an idea in the making! Firstly I had to figure out a sugar free lemon curd. There are many Paleo recipes for this already and I was inspired to create these lemon tarts based on Elaine’s recipe. Paleo lemon curd means that it refined sugar free and dairy free. Hence maple syrup and coconut oil is used instead of sugar and butter. Now I first tried making this with virgin coconut oil and let me tell you it is quite a flavour. I love the flavour of coconut but just could not stand the taste of it in the lemon curd. Hence I strongly suggest you use refined coconut oil which has no coconut flavour. Refined coconut oil is as good as virgin coconut oil especially if you are heating it. Read all about it in my article here where I discuss the differences between refined and unrefined coconut oil. If you cannot get your hands on odourless refined coconut oil, then the next best thing is to use organic ghee or grass fed butter. Both are good sources of fat and if you have no lactose intolerance, it is worth making this recipe using them.

 

rainbow lemon tarts

Next for these rainbow lemon tarts is the eggs! I finally found some amazing pastured eggs from a farm in Thailand, which is not too far from HK, so much better than sourcing it from New Zealand! Pastured organic eggs have the highest nutrition levels and are high in essential fatty acids, minerals and Vitamins like B12. They are eggs from chickens who are allowed to roam freely, eat organic feed as well their natural food like insects and grass. The flavour and colour of these eggs are also amazing. I really hope to find some local pastured eggs in HK as well, but till then this amazing farm will do! I have also happily found a local organic farm in HK to source my vegetables and they send me the most flavoursome and delicious organic lemons. The zest is packed with flavour and I can happily use it knowing that there has been no wax or nasty chemicals sprayed on it!

 

rainbow lemon tarts

Now with all these wonderful ideas and ingredients I was equipped to create the most epic, healthy lemon tarts! Now why do I call them rainbow lemon tarts? If you know me, then you will know that I love my food to be bursting with natural colours and my usual go-to for colours are fruits! Hence I pepped up this Paleo lemon curd with the pulp of Red Dragon fruit or Pitaya which you get easily in HK as well as some delicious Alphonso Mango which is just in season in India. Since I used fruit pulp in these Rainbow lemon tarts, I could reduce the amount of maple syrup as the fruit brings its own dose of sweetness. Make sure your fruits are ripe and in season to ensure great flavour and sweetness! For the tart base, I have used my Gluten free recipe healthy crust recipe from my Marble Sweet Potato Pie recipe. It is a simple recipe consisting of sunflower seeds, oats, flax seeds and coconut oil and works very well in these Rainbow lemon tarts.

 

rainbow lemon tarts

The burst of the fruit flavour, along the with the tart as and creamy lemon curd with a light and crumbly tart base make this an epic dessert! I made them into bite size tartlets which I find perfect for portion control, but feel free to make them into a regular lemon tart size or a single big tart with the different colours swirled in. Do try this recipe for Rainbow lemon tarts and let me know how it turns out for you! It is simple recipe, packed with flavour, nutrient dense and low on added sugars.

 

If you do recreate this recipe then I would so appreciate it if you would let me know how it turns out in the comments below. If you share it on Instagram then please do use the tag @meghnas_ on the image and #meghnas so that I can appreciate your wonderful creations as well and re-share them on my account!

rainbow lemon tarts

 

Print Recipe
Rainbow Lemon Tarts {Paleo, Gluten free, SF}
rainbow lemon tarts
Prep Time 20 minutes
Cook Time 35 minutes
Servings
tartlets or 6 tarts
Ingredients
For the Gluten free Crust
For the Rainbow Lemon Curd
Prep Time 20 minutes
Cook Time 35 minutes
Servings
tartlets or 6 tarts
Ingredients
For the Gluten free Crust
For the Rainbow Lemon Curd
rainbow lemon tarts
Instructions
  1. Combine all the ingredients for the pie crust except the water in a food processor. Let it combine and for a rough powder. Slowly add water a tablespoon at a time. When it starts clumping up and forming a sort of a ball, you know the dough is ready. Remove it from the food processor and knead it into a ball, wrap it in cling film and leave to harden in the fridge for 20 minutes. If you do not have a food processor knead it with your hands in a big mixing bowl.
  2. Pre heat the oven to 175C. Lightly grease a tart tray or individual tart cases with coconut oil. I made these into bite size tartlets and I have a tray perfect for this. Divide the pastry dough into equal sized balls and then press into your tart/tartlet trays or tart cases. Place in the oven and bake blind for 20 mins. Remove from the oven and when cool, gently remove each tart/tartlet shell and place on a grease paper lined baking tray or sheet.
For the Lemon curd
  1. Whisk the eggs, maple syrup and lemon zest in a thick bottomed pan till well combined. Place over a low heat and keep stirring. Try not to let the eggs scramble by constantly stirring. Do not worry if they do scramble as you can later strain it out. Once the egg mixture thickens, add the lemon juice and then start adding the coconut oil or ghee a tablespoon at a time. Keep stirring constantly. I find a spatula works best. Once all the coconut oil has been added, the mixture should have become fairly thick and glossy, take it off the heat. Pass it through a sieve or colander and remove any extra lumps and zest.
  2. Let the lemon curd cool down a bit before dividing it into two portions. Blend one portion of lemon curd with the mango pulp and the other portion with the red pitaya or beetroot. It will become a thick glossy texture, packed with colour.
  3. Pour the fruit based lemon curd into individual piping bags and carefully fill up each of tart/tartlet shells. This is the neatest way to fill the tarts. Level it down and place the tarts in a Pre heated oven of 175C. Let it bake for 15 minutes and then remove from the oven and let it cool
  4. There will be excess lemon curd left in the piping bags, leave it to thicken in the fridge. Once the tarts are completely cool, pipe in the remaining fruit based rainbow lemon curd for added flavour, texture and flair. Decorate with tiny mango or pitaya pieces, lemon zest and edible flowers. Serve immediately or leave to chill in the fridge.
Share this Recipe
Powered by WP Ultimate Recipe

4 Comments

  1. Lola 3 months ago

    What a stunning pop of colour! These look simply delicious! I must give them a try! x
    Lola Mia // http://www.lolitabonita.co.uk

    • meghna 3 months ago

      oh you would love this and the colours do make you smile. can you believe they are refined sugar free??:)

  2. Healthy and Psyched 3 months ago

    Wow- these look so incredible 🙂 They would brighten up anyone’s day

    • meghna 3 months ago

      Thank you so much!! they are really bright, wonderful and delicious!:)

Hi! Thanks of stopping by!