Lemon Tart with Chestnut and Pecan Crust
Prep time
Cook time
Total time
I love tart foods. I remember making lemon bars in middle school and loving them. This is a much healthier version of what I used to make but does not lack at all in deliciousness. 🙂
Author: Samantha B. Johnson
Serves: 12 pieces
Ingredients
- Crust:
- 1 ½ cup chestnut flour
- ¼ cup pecans
- 6 tbsp. ghee
- 6 tbsp. palm shortening
- ¼ cup honey
- 1 tsp vanilla extract
- ¼ tsp salt
Filling:- 4 lemons- juiced
- 1 cup honey
- 4 eggs
- 2 tbsp ghee
- 2 tbsp coconut oil
- ⅛ tsp salt
- lemon rind from 1 whole lemon
Instructions
- Put pecans into Cuisinart and pulse until they become small pieces.
- Add all the other crust ingredients together into cuisnart and blend until smooth.
- Grease a 12 x 12 baking dish with ghee and press dough so that it covers entire bottom surface evenly. Put into freezer for 1 hr.
Preheat oven to 350 degrees.- Grease a piece of tin foil and put it face down on top of crust. Cover tin foil with dry beans. (This is a cool trick to keep crust from rising).
- Bake in oven for 20 min.
- Remove beans and tin foil and bake for another 15-20 min or until browned.
- Remove from oven and let cool.
Put all filling ingredients into Cuisinart or blender and blend until smooth. (If you can't get butter to blend all the way don’t worry about it, it will be resolved in next step.- Put blended filling mix into sauce pan and cook on med/low heat, stirring constantly for about 10 min or until mixture becomes nice and thick. Be patient here it will happen!
- When mixture has become a nice thick curd turn off heat and poor on top of crust. Let tart cool at room temperate. Refrigerate after cooled.
Hello there,
Thank you so much for all of these recipes. I’m noticing more sensitivity to almonds and was wondering what you suggest as an alternative for almond flour. Additionally, I am lactose intolerant and cannot have ghee, should I substitute with something like shortening or coconut oil?
I like to use chestnut flour a lot its expensive but delicious. You could also use any other nut flour that you are not reactive to. Yes coconut oil could be a good alternative but just FYI ghee is lactose free. Technically it is also casein free but may still contain trace amounts of casein unless it is certified casein free. Ghee is the milk fat which has been separated from the protein (casein) and sugars (lactose).
Thank you so much! I will look for casein-free ghee–I didn’t know that existed! Today is my first attempt at Shepard’s Pie, which is in the final oven stages. Can’t wait!
Turns out ghee works in my system! Such a delight–thank you! Is there a way to distinguish casein-intolerance from lactose-intolerance besides trying lactose-free products? Additionally, I think I discovered that the almond skins are what’s been bothering me, since the flour hasn’t been a problem in all the baked goods. Interesting!
That great to hear about the ghee and the almond skins!
This looks so yummy. I can’t have coconut. Would using avocado oil work instead in the filling?
Mmmm well I really haven’t used avocado oil at all. Not sure how that would taste… I would probably use palm shortening or ghee instead (ghee is lactose and casein free fyi). There are a few reasons I would not opt for avocado oil: first is because avocado is in the high FODMAP’s category although I am not sure if this would apply to the oil and if you have used it in the past will no ill effects that you don’t have to worry about that, second is it is liquid at room temp and it might make the tart too runny because it wont set up as well as an oil that is solid at room temp.
These were so delicious – thank you for all the recipes you’ve posted! I have been craving something sweet since recently having to start a SIBO diet, so this was perfect. I didn’t have chestnut flour; I used almond flour plus ground up almonds, and I baked the crust without weights or foil in an 8″x11″ pan, so the crust was thinner and required much less time to bake (20 minutes total). I used only 1/2 cup honey in the filling, making it SUPER tart and lemony, but I loved it that way. I froze individual bars to keep myself from eating too many at once, and they thaw perfectly in about 20 minutes.