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Lemon Tart with Vanilla Sugar

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"This tart is hands down one of the best things to make throughout the winter and early spring, when Meyer lemons are in season. It showcases this gorgeous winter citrus, which is around for only a short time—though, of course, the recipe works as well with regular lemons throughout the year! It's like your favorite lemon bars, but in an extra-creamy tart that's silky smooth and just sweet enough, using honey and only a smidge of refined sugar. The crust is gluten-free, but still rich and tender. And you know I had to add an extra special touch—blueberries are basically 'nature's sprinkles,' and this vanilla sugar is really something special. The presentation is super fancy, but in reality, this perfect dessert is super simple."

List of Ingredients

Crust:
â—¦ ¼ cup melted coconut oil, plus more for greasing
â—¦ 1 cup finely shredded unsweetened coconut
â—¦ 1 cup almond flour
â—¦ 2 tablespoons raw honey
â—¦ ½ teaspoon fine pink Himalayan salt

Filling:
â—¦ 5 large egg yolks
â—¦ 1 cup sweetened condensed milk
â—¦ 1 tablespoon lemon zest
â—¦ ½ cup fresh lemon juice
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ teaspoon fine pink Himalayan salt

Vanilla sugar:
â—¦ ¼ cup granulated sugar
â—¦ â…› teaspoon vanilla bean powder

â—¦ Whipped cream, for serving (optional)
â—¦ Fresh blueberries


Recipe

Preheat the oven to 350° F. Grease a springform pan or pie dish.

Make the crust. In a food processor, combine the coconut oil, shredded coconut, almond flour, honey, and salt. Process, scraping down the sides of the bowl as needed, until a soft dough comes together, about 1 minute. Press the mixture into the prepared pan, going halfway up the sides. Bake until lightly golden brown, 12 to 15 minutes. Keep the oven on.

Meanwhile, make the filling. In a medium bowl, beat the egg yolks until smooth. Add the sweetened condensed milk, lemon zest, lemon juice, vanilla extract, and salt. Beat to combine. Carefully pour the filling into the baked crust. Bake until the filling is just set on top, 12 to 14 minutes. Let cool slightly, then cover and chill in the fridge until completely set, at least 1 hour and up to 5 days.

Meanwhile, make the vanilla sugar. In a small bowl, whisk together the sugar and vanilla bean powder.

Top the tart as desired with whipped cream and blueberries.
Sprinkle the vanilla sugar over the top.

Serves 8