Yehoo! I’ve just returned home after a few days wandering the beautiful streets of Paris with friends.
Having a french family, I’m fortunate enough to have been able to visit this stunning city a handful of times already. But every time it ceases to amaze me! We had every intention of skipping the touristy spots and finding some unique french corners to explore, but with a few first-timers in the group, of course it was under the eiffel tower with a bottle of rosé, we found ourselves!
Even having done the tourist strip countless times, I’m still amazed by the history and beauty of the city. You know when your walking around with your head in the sky, and mouth wide open in awe, that you aint in Auckland City now.
It was great to be among the french again. I felt quite lucky to have grown up with the language in my family and I made every opportunity to throw out my broken franglish to anyone that would listen. Of course I got some giggles and a few eyeballs from the locals, but I still managed to make some new friends.
We were celebrating the birthday of my not so-french, very aussie, ginger-top, heart of gold, brother from another mother, and all time best mate Mr Durka. It was a perfect weekend of sightseeing, sleep-ins, and delicious french flavours with a few dance-floors thrown in the mix!
Of course no trip to Paris is complete without a stop at both a Creperie and a Patisserie! We did both – more than once. And whilst I’m first to watch my sugar intake in day-to-day life, when i’m on holiday, I won’t hesitate! “un crêpe au chocolat sil vous plaît madame!!” So in honour of this wonderful weekend, I have created a Tart au Citron – This one however is most suitable for your day-to-day desserts, as I have replaced both the sugar, butter and flour for healthier options… So very un-french!
Tart au Citron
For the crust:
- 2 cups almond flour
- ½ teaspoon sea salt
- 1 tsp vanilla essence
- 2 tbs maple syrup
- 2 tablespoons melted coconut oil
- 1 large egg
For the curd:
- 3 eggs plus one yolk
- 1/2 cup maple syrup or honey
- 6 tbs coconut oil
- Zest and juice of 4 lemons
- Preheat the oven to 180 degrees.
- Grease your chosen tart dishes or moulds with coconut oil
- To make the crust. In a bowl combine the almond flour and salt and mix well. In a second bowl combine all the wet ingredients. Add the wet ingredients to the dry and mix well until you have a nice dough.
- Fit your dough to your tart pan and bake in the oven for 8 to 10 minutes, until firm an beginning to brown. Remove and let cool.
- To make the curd: In a bain marie, add the lemon juice and zest, coconut oil and maple syrup and whisk until melted. Whisk the eggs until smooth and then add to the lemon juice mixture. Leave to cook for approx 10 minutes, stirring every minute or so. As the mixture gets thicker you will need to whisk more frequently to avoid clumping.
- Let the mixture cool in the fridge for about 15 minutes, before transferring to a piping bag or just spoong into the tart case.
- Refrigerate for another 20 minutes before decorating and serving.
This dessert is extremely easy to make and only takes about 40 minutes or so from start to finish. This is one my favourites yet so give it a go and let me know how you it turns out!