Ingredients for the Tart
1 cup plain flour, sifted
3 tablespoons finely ground almonds
1 teaspoon baking powder
75 grams butter, small cubed
⅛ cup + ½ tablespoon Naturally Sweet Xylitol
1 egg yolk
½ teaspoon Tahitian pure organic vanilla powder
Pinch off Pink Himalayan salt
Naturally Sweet Icing Sugar to dust
¼ cup water (if necessary)
Ingredients for the Filling
¼ cup Naturally Sweet Icing Sugar; adjust for personal taste
grated rind and juice of 2 lemons
½ cup thicken cream
additional flour for kneading
oil spray (optional but recommended)
strawberry garnish (optional)
In a food processor, add the flour, baking powder, ground almonds, and butter ; combine until mixture looks like small sand pebbles. About 1½ minutes.
Add vanilla powder and egg yolk; mix additional minute until well incorporated; add water and additional flour if necessary until dough is smooth and pliable. NOTE: Dough will initially appear sticky.
Remove from food processor, wrap in plastic wrap and refrigerate for minimum of 1 hour.
Remove dough onto slightly floured surface and gently knead.
Oil spray oven proof fluted pan.
Pre heat oven to 190C.
Roll dough to cover the surface and sides of the baking pan; place several pricks with a fork; adding baking beads and bling bake for 10 - 12 minutes. (see Notes)
While tart if baking, in a food processor, add eggs and icing sugar until smooth.
Add rind and lemon juice and blend about 1 minute.
Add thicken cream and hand whisk until slightly frothy.
Remove tart and fill; reduce heat to 180C and bake for about 40 minutes, lightly golden brown on top and filling is settled; comes out clean with a tooth pick.
Allow tart to cool and sprinkle with Naturally Sweet Icing Sugar and enjoy!