Tarte au Citron recipe, holiday baking & doing laundry
It’s not perfect, but it’s pretty close to the real thing…that glossy lemon tart. Well, the French use a lot of eggs, yolks, sugar and heavy cream for this tart. Mine has no eggs, no sugar! I think it gets that glossy ‘meringue’ like texture from the coconut oil. When poured it over the lemon tart, it solidifies and tastes like candy.
This is very fast to whip up, you mix all the ingredients and freeze overnight. You can shape it on a cutting board and freeze, or use a springform pan or tart pan. All organic ingredients is better, if possible.
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The pastry
Flax seeds (raw organic)
Maple syrup (I had coffee infused on hand, could use coconut sugar instead)
Silken tofu
Raw cacao
Coconut oil (melted on stovetop, leave it in the glass jar and pour as the last ingredient)
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The lemon tart
Lemon juice (from a real lemon, not the plastic lemons lol)
Lemon powder (optional if you have any, or just use more lemon juice)
Maple syrup
Silken tofu
Coconut oil (melted on medium/low stovetop, leave it in the…
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