So beside planning the lunch and dinner, I decided to make this lemon tart. I inspired in a recipe that I randomly found in Pinterest but then while I was reading I started to change everything...hehe, so typical from me. I kind of get inspiration in different blogs but then I end changing to my own taste.
To make this recipe the easiest way is to have a food processor.
As you can see...it was hard to resist :)
Ingredients:
For the crust
- 1 cup of almond flour (I used the leftovers of the almonds of the almond milk)´
- 1/4 cup of almond butter
- 1 Tbsp of honey
- 1 tsp of cinnamon
- 1 Tbsp of butter melted
- 1 tsp of baking powder
- 1 tsp of vanilla extract
For the filling
- 6 eggs
- 1/2 cup of honey
- 4 Tbsp of coconut flour
- 1/4 cup of lemon juice
- zest of 1 lemon
Let's do it
- Pre-heat the oven to 200 C
- Grease with butter or coconut oil a cheesecake tin, that ones that you can open
- Put all the ingredients of the crust in the food processor and pulse for few seconds until it gets crumble
- Pour the mix into the bottom of the cheesecake tin and press it down with your hands until it gets spread homogeneously
- Bake it for 10 minutes
While the crust is baking you can prepare the filling
- Mix all the filling ingredients in the food processor and pulse it for 1 minute, until well mixed
- Pour the filling on the top of the crust, previously baked
- Bake for 20-25 minutes
- You know that is ready when insert a toothpick and the filling doesn't stick to it
- Remove it from the tin and let it cool down. Is normal that the tart will open and crack a bit on the top
- You can add berries, or any fruit of your preference to the tart
Time of preparation: 45 minutes (20 minutes of preparation + 25 minutes baking)
For today I leave you a song from "Melody am" that if I am not wrong, was the first album of the Norwegian band Royksopp. I guess is also the only album that I like.
This is a bit more electronic, downtempo music, but perfect for sunny days at home.
Happy days people!!
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