Makes (1) 9” tart
Tart Shell
1 pkg. Zema’s GF Seeded Multigrain baking mix
3-4 T. coconut palm sugar
1 ½ t. lemon zest
8 T. cold DF Earth’s Balance Buttery Sticks
1 large organic egg
2 T. fresh lemon juice
3-4 T. ice-cold water
Pre-heat oven to 350 degrees.
In food processor pulse together, Zema’s mix(with seed pack), coconut palm sugar and lemon zest. Add in the butter and pulse until mixture is coarse, and there are pea-sized pieces of butter throughout(about 35 pulses). Add in the egg and lemon juice; pulse until further combined (10 pulses). Add 3 tablespoons of cold water and pulse 10 times. Touch the dough to see if it holds together. If it does, do not add any more water, if not, add the last tablespoon and check again. Wrap the dough in plastic wrap and flatten into a disc shape, let firm up in the refrigerator for about 10 minutes.
Spray two pieces of parchment paper with non-stick cooking spray. Once the dough is firm, roll out between the two pieces of parchment paper; the dough should be in-between the sprayed sides. The dough may be slightly sticky, if so, use your hand to press into a circle shape. Gently lay it into the tart pan and pat into the pan (using slightly wet fingertips) and up against the sides, using a knife to get rid of any excess dough. Cover the tart pan with a sheet of parchment paper then use beans, or pie weights to weigh down the dough for baking(blind baking). Bake for 10 minutes, then remove from oven and uncover and bake for another 4 minutes.
Lemon Curd
1 cup coconut palm sugar
5 t. cornstarch(or kuzu, arrowroot, tapioca starch)
Dash of sea salt
1 cup fresh Meyer lemon juice(about 10 lemons)
6 organic egg yolks
4 T. Earth Balance Buttery Sticks
1 t. Meyer lemon zest
Combine sugar, cornstarch and salt in medium saucepan, stirring with a whisk. Stir in lemon juice and egg yolks, bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1 minute until thick. Remove from heat and add butter and zest. Whisk until combined. Transfer to a bowl, cover with plastic wrap directly over curd and refridgerate atleast 4 hours or overnight. Spoon curd into tart crust. You will have to bring to room temperature before spreading into tart.
Topping
1 package Mimiccreme Healthy Top
Prepare as directed on package and spread evenly over tart. Garish with lemon rind curls.
©2011 Zema’s Madhouse Foods. All rights reserved. Photos and images are copyrighted Jill Motew ©2011. All rights reserved
Enjoy.
Recipe developed by Zema’s Madhouse Foods, inc. www.zemasfoods.com
