During my last cooking class, I had a request for a gluten, dairy and refined sugar-free lemon custard recipe. One popped up on my instagram feed from Vital Proteins using their high quality gelatin.
Before I develop any of my own recipes using this, I played with their recipe to get the feel of the product. Ladies and Gents…here we have one scrumptious spring dessert.
The lemon custard filling recipe is from Vital Proteins but I incorporated it with a strawberry filling in a flakey pastry crust made with almond flour.
If you’re wanting to make a simple lemon custard, by all means use their recipe included below…it’s excellent! Vital Proteins Beef Gelatin works beautifully as a thickener in this lemon custard. Plus you get all of the wonderful health benefits it has to offer. Click here to find out more about it.
I had Easter in mind when I made this Strawberry Lemon Tart. It tastes like spring. So fresh, light but creamy. The crust adds some texture and a mild nutty flavor which adds to the complexity of each bite. So yum!
To get a great lemony flavor, steep lemon zest in warm almond milk for a few minutes. Then strain.
The unflavored Beef Gelatin sits in fresh lemon juice for a few minutes before adding the other ingredients.
Make a quick strawberry filling with chia seeds, honey and lemon juice in your food processor with an “s” blade.
Process until it resembles a chunky salsa. Refrigerate until set up.
I used the fine almond flour from Costco in a crust recipe from Primal Palate. It is now my very favorite crust recipe. Delicious and flakey! And did I mention how easy it is to make? Don’t you worry, recipe below ⇓
After crust is baked and cooled, layer the strawberry filling along the bottom of the crust.
After the strawberry filling, layer on the lemon custard, then top with coconut whipped cream and strawberries. This recipe feeds 12, or a smaller group with leftovers 🙂 Makes a 10 1/2 inch tart.
Strawberries are one of the must have’s on your Easter table. The other is asparagus. See this Asparagus Fennel Salad and this Asian Asparagus Salad as other options for your feast. Treat your family and friends to an extravagant table full of real foods that improve health and vitality without indulging in harmful processed and refined foods.
I don’t have words for what happened today in Brussels. Praying for God’s help for our world.
2 1/2 cups Almond Flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup (Spectrum Brand ) Palm Oil Shortening, (melt in microwave 40 seconds)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups almond milk
3 lemons, juice and zest (divided)
2 teaspoons Vital Proteins Beef Gelatin
1/3 cup maple syrup or honey
2 tablespoons melted butter, ghee, or coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
2 cups fresh strawberries
2 tablespoons chia seeds
2 tablespoons warm water
2 tablespoons honey
2 teaspoons fresh lemon juice
coconut whipped cream
Grease tart or pie pan.
Preheat oven to 325 degrees.
In a medium sized bowl, combine dry ingredients. In a small bowl, combine wet ingredients (reminder to use melted palm oil). Stir wet ingredients into dry. Pat the dough into a tart pan. (This was enough for a large tart pan). Bake for 10-15 minutes, or until golden. I baked mine for 15 minutes. Remove and let cool.
Place all ingredients in a food processor with an “s” blade. Process until texture resembles a chunky salsa. Cover with plastic wrap and refrigerate to allow chia seeds to work their magic and create a jam like thickness, about 2 hours.
Place milk and lemon zest in a small saucepan. Heat over medium low heat until small bubbles appear on the edges. Turn off the heat, cover with a lid and let rest for 10 minutes.
In a large bowl, combine the Beef Gelatin and lemon juice (1/3 -1/2 cup). Stir well and allow to bloom for 3 minutes. Once bloomed, stir in the honey, melted butter (or fat of choice) vanilla extract and sea salt.
Strain lemon zest from milk and add to the bowl. Whisk well until the gelatin is melted. (Note: if the milk is no longer hot enough to fully melt the gelatin, you can pour the mixture back into the saucepan and gently reheat until the liquid pudding is smooth). Cover bowl with seran wrap, refrigerate to chill until set for at least an hour. When set, I blended pudding with an immersion blender.
Spoon strawberry filling over bottom of cooled pie crust. Spread into a smooth even layer. Spoon the lemon filling on top, distributing it equally to cover strawberry filling.
Cover entire pie with coconut whipped cream. Decorate with fresh strawberries. Keep refrigerated until ready to serve.