Eat Happy, Be Healthy!
To celebrate Mother's day I would like to share my favorite spring tart. It is very refreshing, light, and symbolic of Spring and Summer. If you like lemony desserts then this is for you! Plus, it looks beautiful and is a wonderful dessert for any special occasion. Although each step is very simple and very easy, some steps do take some time. In order to make this tart with ease, I recommend making the cookie crust and lemon curd the night before so that you can sleep away the cooling time and quickly make the rest of the tart the following day. Fortunately, for those who may be on a restricted diet, this tart is gluten free and naturally low FODMAP if you stick with strawberries and raspberries. Also, it only contains butter, so those who are dairy sensitive may still be able to tolerate it. Serves 8.
Sweet Cookie Crust:
½ cup softened salted butter (I use Kerrygold)
¼ cup sugar
1 ¼ cup Bob’s 1:1 flour, plus more as needed
½ tsp baking powder
½ cup lemon juice (~3 lemons)
1 whole egg
3 tablespoons natural cane sugar
Zest of 1 lemon
2 T salted butter, flaked
1lb of organic strawberries, washed
12oz of raspberries (or another pound of strawberries)
Optional: Any other berries of choosing
Lemon Zest Gelee
1 cup (250ml) water, divided
2 ½ teaspoons gelatin or 1 packet Knox Gelatin
Zest of ½ lemon
2 tablespoons sugar
With a wooden spoon stir together the softened butter, sugar, and egg. Mix together the flour with the baking powder and gradually mix into the creamed butter mixture. Using the spoon and your hands mix dough until smooth, adding more flour as needed until the dough is no longer super sticky and easily handled. Gluten free flour will always be a bit more sticky than regular flour. Flatten into a disc and cover with plastic wrap or parchment paper. Refrigerate 1 hour or best overnight. When ready to bake the tart, remove the dough from the refrigerator and allow to warm up a bit until pliable and knead a bit. Preheat the oven to 350 degrees. Lightly oil the pan. Then roll out the dough (or see tip) to fit a 10” tart pan. Poke holes into the crust with a fork and bake for 20 minutes or until lightly golden. Allow to cool completely.
Tip: Since gluten free dough tends to tear easily, and to avoid discarding bits of the dough, I prefer to break the dough into 4 or 5 equal chunks and divide it out directly onto the tart pan. Then using a baby bottle (without the top) I like to roll out the dough directly into the pan. Then using my fingers I spread the dough evenly into the sides. This way there is no transfer and all dough is used up.
Meanwhile, while the dough is chilling, make the lemon curd. In a small saucepan simmer the fresh lemon juice over medium heat until reduced down by half. Pour into a small bowl and set aside to cool. Create a double boiler by filling a saucepan with about 2 inches of water. Bring to a boil and reduce to a simmer. In a ceramic bowl that is large enough to sit in the saucepan without the water overflowing, mix together the whole egg, the egg yolk, sugar, and lemon zest. Add the cooled lemon juice, and whisk together.
Place the bowl into the medium saucepan, and whisk continuously until the mixture thickens. Using heat proof gloves remove from the heat and immediately add the salted butter flakes to the curd and whisk for about a minute to create a shiny smooth lemon curd. Transfer into a small glass jar and refrigerate.
While curd and cookie crust are cooling, prep the berries of your choice. If using strawberries, rinse well and cut off the green tops. Depending on the size of the strawberry slice into half, thirds, or quarters to have even slices. If using raspberries, leave them as is because water tends to soften them too much. Rinse and dry blackberries or blueberries if using.
Once the cookie crust is cooled and the curd is cold, use a spatula to evenly spread the curd over the bottom of the crust. Then arrange the berries on top in any way that suits your fancy and refrigerate.
Finally, pour ~1/4 of the cold water into a jar and sprinkle the gelatin on top. Pour the remaining water into a saucepan. Add the lemon zest and sugar and bring to a boil. Once boiling allow to simmer for a minute and then remove from heat. Add ~2 tablespoon of the hot liquid to the cold liquid and stir to combine. Then pour the cold liquid mixture back into the hot liquid mixture. Stir to combine.
Transfer the gelee mixture into a glass or metal bowl and refrigerate until it is just starting to gel. You want it to be spoonable and thick like kefir, but not thin like water. Check after 30 minutes, then again every 5 minutes so that you don't miss the perfect texture. If it does gel too much, just sit the bowl into a warm water bath to gently warm up the gelee and thin up a little. Gently spoon the mixture evenly over the entire tart to cover the berries as best as possible. Then refrigerate the entire tart until the gelee has fully set and ready to serve. Best enjoyed within 3-4 days after making, if it lasts that long. For extra decadence serve with homemade whipped cream, but it’s not required because it tastes super yummy on its own.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.