Refreshing Gluten-Free and Dairy-Free Green Lemon Tart
Indulge in the vibrant flavors of an irresistible gluten-free and dairy-free green lemon tart. A zesty lemon filling sits atop a crispy almond crust infused with beautiful green hues from fresh spinach. Every bite is a burst of tangy lemon goodness, complemented by a nutty and subtly earthy base. This dessert is a stunning and refreshing way to satisfy your sweet tooth guilt-free!
ingredients
- 2 cups almond flour
- 1 cup fresh spinach leaves
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 4 large eggs
- 1/4 teaspoon salt
- Fresh mint leaves, for garnish
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
- 2.
In a blender, blend the almond flour and spinach leaves until finely chopped.
- 3.
In a mixing bowl, combine the almond-spinach mixture, melted coconut oil, and maple syrup. Mix well until it forms a dough-like consistency.
- 4.
Press the dough evenly into the bottom and up the sides of the prepared tart pan.
- 5.
Bake the crust for 10-12 minutes until slightly golden. Remove from the oven and let it cool.
- 6.
In a separate bowl, whisk together the lemon juice, lemon zest, eggs, and salt until well combined.
- 7.
Pour the lemon mixture into the cooled crust and spread it evenly.
- 8.
Bake for 20-25 minutes, or until the filling is set and the edges are lightly browned.
- 9.
Allow the tart to cool completely, then refrigerate for at least 2 hours to firm up.
- 10.
Before serving, garnish with fresh mint leaves for added freshness.
