Gluten Grain Free Lemon Honeyed Pear Tart
User Reviews
5
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Servings
8
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Course
Dessert
Gluten Grain Free Lemon Honeyed Pear Tart
Description
This tart features a pastry made from coconut oil, honey, eggs, coconut flour, tapioca, and salt, which creates a grain-free base that bakes crisp and golden. The crust is rolled out, blind-baked to set, then baked again briefly to achieve a slight golden color.
The lemon curd filling relies on whole eggs cooked gently over a double boiler with coconut oil, honey, and fresh lemon juice, thickened with gelatin dissolved in hot water to provide set texture without dairy. It cooks slowly while whisking to thicken and is then chilled in the pastry shell to set firmly.
The topping of honeyed pears adds a fruit component roasted with honey and lemon juice to soften and caramelize the pears while giving them a shiny glaze. The pears are peeled (optional), quartered, cored, and roasted in the honey-lemon mixture at high temperature, being tossed during roasting for even coating.
The combination brings a balance of sweet honey, fresh lemon tang, and soft fruit texture against a tender, crisp crust, creating a dessert suited to grain-free diets or those seeking alternative flours.
Ingredients
Pastry
- 4 Tablespoon coconut oil
- 2 Tablespoon honey
- 4 whole egg large
- 3/4 cup coconut flour
- 3 tbsp tapioca
- 1/8 tsp salt
Lemon Curd Filling
- 4 whole egg
- 125 ml coconut oil
- 6 Tablespoon honey
- 4 whole lemon juice ONLY, of 4, plural
- 2 Tablespoon gelatine I used 1 1/2 leaves gelatin
Honeyed Pears
- 6 whole pear peeled (if you like) 1/4'd and cored
- 1 whole lemon JUICE
- 1/2 cup honey
Instructions
- Preheat oven to 350°F/180°C.
- In a food processor, blend the oil, honey and eggs.
- Sift the flours and salt into the processor and blend until it forms a ball ready to use in your chosen recipe ( if it is too wet ad a little extra flour)
- Roll out the pastry case and bake blind for 15 min( approx) remove the beads and bake till golden ( 5-6 min). Cool
- Set up a double boiler with water simmering underneath and add the oil and honey together with the lemon juice. Whisk well.
- Heat until hot but not boiling and whisk in the beaten eggs. Keep stirring constantly. The mixture will begin to thicken after about 10 to 20 minutes.
- Dissolve the gelatin in a little hot water and add to the lemon mixture.
- Cool, pour into tart case and put into the fridge to set.
- When set and cool decorate with fruit.
Honeyed Pears
- Put the honey and lemon in a small oven proof dish. Melt lightly then add the pears and toss. Put them into a 200 C / 390 F oven and roast tossing occasionally. I finished mine on the stove top, caramelizing and little.
User Reviews
Overall Rating
5
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