I made a doube batch of my Gluten Free Shortbread recipe and pressed it into a tart tin- the kind that the base pushes out so you don't have to invert the tin to get the crust out of it. I didn't need the whole double batch, but definitely needed more than one. I just made the rest into cookies and baked them at the same time as the base :-) Press the dough right into every crevase and spread as evenly as possible with your hands or a fork. Only make it about 1cm thick (about 3/4inch) or it will be too thick. Prick the base all over with a fork. Blind bake the base at 170°C / 340°F, with some pie weights (or some baking paper covered with dry/uncooked rice) for about 20 minutes until is just starts going golden. Cool completely before assembling the tart.
Once the base was cool, I melted about 200g of 70% cocoa, naturally sweetened chocolate and spread it over the base. I felt afterwards that it set too solidly and was too hard to cut through when eating the tart. Other guests thought it was perfect, and that I shouldn't change it, but next time I'll use my Almost Sugar Free Chocolate Icing instead. Once the icing has been cooled in the fridge, spread evenly over the cooled tart base and refridgerate.
Lemon Butter Layer:
If you have a lemon butter recipe that you love, use it! I make mine in the Thermomix and will give you the instructions, but if you don't have a Thermomix, there are so many recipes online- I'm sure you'll find another. And you CAN substitute coconut oil for butter if you don't eat butter. If you don't want any coconut flavor (I don't mind it with this- I think it compliments the other flavours well), then use refined/ tasteless coconut oil.
Here's my Thermomix version, but I doubled it for this tart:
Place all these ingredients in the TM bowl and insert butterfly. Cook 8 min/ 80° / speed 3. It should be set, and thickly coat the back of a spoon. If not, cook another 2-3 minutes.
- 60g / 4Tablespoons lemon juice
- zest from one medium-large sized lemon
- 80g / 1/2 cup coconut sugar (or rapadura or raw sugar)
- 80g softened butter or coconut oil
- 3 large eggs plus one extra yolk
Top with fresh raspberries right before serving. I used two punnets to fully cover the top of mine.
I'd love to hear from you if you make this- tell me what you think! You can find other yummy Friendly Food dessert recipes here.