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
- 200g pitted Sukari dates
- 200g gluten-free oatmeal
- 2 tablespoons melted coconut oil
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