28 Apr Lemon & Date Tartlets
The classic lemon tartlet reinvented with crispy date paste. Gluten free and lactose free.
For about 12 tartlets of 6cm diameter.
For the pie shell
For the lemon cream
- 120g lemon juice + zest of 1
- 140g sugar
- 140g egg yolk
- 200g lactose-free butter
- 4g gelatin leaf
- Preheat the oven to 150 °C.
- In a large bowl, mix the oat flakes and Sukari dates by crushing them between your fingers. Add the melted coconut oil and mix again until you have a nice ball of dough.
- Separate the dough into 12 small balls and flatten them in tart molds. Tartlets should not be too thin nor too thick.
- Bake for 15 minutes and allow to cool before unmolding.
- In a small bowl, soak the gelatin in cold water. Set aside.
- Take the zest of one lemon then squeeze all the lemon juice until you have 120g. Put the juice + zest in a medium saucepan and add the sugar. Whip lightly and heat.
- Meanwhile, mix the egg yolks in a medium sized bowl.
- When boiling, remove from heat and pour the lemon-sugar mixture over the egg yolks while whisking energetically so as not to cook them. Pour back into the saucepan and put it back to heat.
- At the first boil, remove from heat. Add the drained gelatin and then the butter. Whisk until perfectly incorporated. Pour the cream in a bowl and film on contact. Let cool for at least 2 hours in the fridge.
- Mix the cream until it becomes creamy and garnish the small tarts with a spatula. Decorate the tartlets according to your taste (fresh fruits, dried flowers, grated coconut, etc…)
Can be kept in the refrigerator for 2 days.
Photo & recipe: Nawaï Li