paleo lemon tart

Directions

• Preheat your oven to 350°. Make a single pie crust as directed, adding lemon zest to dry ingredients and using ¼ cup lemon sparkling water instead of plain water.
• Roll out to approximately a 10-11” circle between two pieces of lightly dusted parchment paper. Carefully place this disc inside the tart pan and press it evenly into the bottom and up the sides of the tart pan. You’ll want it about ¼“ thickness all around. With the excess dough hanging over the edge, use your rolling pin and roll it right over the top of the pan and it will cut it right off. Poke holes along the bottom so steam can release while baking. Sprinkle bottom of the crust with organic sugar (opt) before baking.
• Place tart on a baking sheet and bake for 10 minutes. If you want to add the egg wash, now is the moment! Remove from the oven and brush the egg on the top edge of the tart crust and sprinkle with organic sugar if using. Return to the oven to continue baking for an additional 18-20 minutes or until the crust is golden brown.
• If you’re skipping the egg wash, no need to remove it from the oven. Bake for approximately 30-35 minutes or until the crust is light brown. Check it around 10 minutes in to make sure the bottom isn’t bubbling up. If it is, simply poke it with a fork to release the steam.
• Remove from the oven and cool completely.
• For the filling: place the ¼ cup water in a small saucepan, sprinkle the gelatin on top and set aside.
• Add maple sugar, lemon juice, lemon zest and salt to a medium sized saucepan. Heat over medium heat, stirring occasionally until sugar is melted. While this mixture heats up, add the egg yolks to a heatproof bowl and whisk well.
• Once sugar is melted, SLOWLY pour this warm mixture into the whisked eggs in a very thin stream, whisking eggs constantly, to temper them. Once all the warm mixture is mixed with the eggs, pour back into the pan. Heat this over medium heat, stirring constantly, until it begins to thicken. Roughly 4-5 mins.
• Pour this mixture into a heat safe bowl and mix with a hand mixer for about 5 minutes until lighter in color and slightly cooler. Heat up the gelatin mixture until melted and pour this in a small stream into the lemon/egg mixture, while mixing.
• Beat for another 5-7 minutes or until mixture is room temperature. Fold in the yogurt and whisk to combine. You should have about 4½ to 5 cups of filing. Pour 3’ish cups into the prepared tart shell. Pour the rest of the mixture into small ramekins and enjoy as an individual treat topped with fruit.
• Refrigerate for a minimum of 4 hours or until set. To serve, top with fruit of choice. Melt apricot jam in a small bowl and carefully brush the fruit, this step is totally optional but does make for a very shiny finish!
• Slice & enjoy!