Chamomile Citron Tart
Our little lemon tree has more than 4 lemons this year. The crowd goes wild! These are the achievements that mark my days. Never mind the other stuff – lemons are currency in my mind. Homegrown, fuelled by worm tea and within reach of our back door. Currency I tell you.
We add a squeeze of fresh lemon juice to just about every glass of water we drink throughout the day, brilliant way to alkalise and add a whack of Vitamin C at the same time. They go into our smoothies and juices too. And are pretty much held aloft of every pasta, risotto, salad and soup that hits the table. We tend not to have ‘leftovers’ is what I’m getting at, so the idea of making a lemon tart is not something that tends to pop up too often. Until there’s more than 4 representatives on our little lemon tree.
Right, a lemon tart without eggs or dairy, this will be interesting. I won’t fib, there was some trial. And some error. But this tart will hopefully rekindle a healthy relationship with lemon and its baked nature. Pun completely intended on the healthy relationship part.
Thanks to The Breakfast Rave gang who made testing on lunchtime friends an easy option.
Chamomile Citron Tart
For the pastry
1 1/2 cups organic spelt flour (or use my GF Whole Flour mix if you have any)
1/2 cup organic coconut oil, melted
3 1/2 tbsp water
For the lemon filling
1 1/3 cups hot Chamomile Citron tea (or hot water)
1 tsp agar powder
1 1/4 cups organic raw sugar (you can use panela but it will make it very dark)
1/8 tsp organic tumeric powder
2/3 cup fresh organic lemon juice
2 tbsp organic arrowroot powder
Zest from 2 organic lemons
1/2 cup organic soy milk
Prepare a 22cm loose base tart tin with coconut oil and dust with flour.
Preheat your oven to 180C.
To make the pastry, put the flour into a mixing bowl and add water and oil, stir to bring together. Put dough into the prepared tart tin and with your fingers press it evenly across the bottom and up the sides of the pan. This is Caroline Dupont’s recipe from Enlightened Eating and it’s genius! No kneading, rolling or baking with weights needed. I use it for everything.
When the pastry is evenly pressed across the tart tin, cut the edges by running a knife across the top of the tart tin. Prick the base of the pastry with a fork and put into the oven for about 12-15 minutes.
Remove to cool before adding the filling.
To make the lemon filling, add the hot tea to the agar powder and stir. Put into a medium sized saucepan and continue stirring over high heat until the liquid is boiling. Leave to boil for about 4-5 minutes, stirring all the while.
Add the sugar and turmeric and continue boiling until the sugar has dissolved. Stirring, stirring!
Turn down the heat to a simmer. Mix the lemon juice and arrowroot powder and stir into the agar mixture in an even stream. More stirring. For about 2 minutes. You don’t want to rapidly boil the mixture at this point, just gently simmer.
Add the lemon zest and soy milk and continue stirring until the mixture just starts to thicken.
Remove from heat and pour into the cooled tart base and leave to set at room temperature until set but still a bit wobbly. Or put into the fridge for a firmer set than can easily be transported if needs be.
Dust with coconut flour and throw a few chamomile flowers across the top of the tart should whimsy take hold.