A Hint of Marzipan Almond Tart
"The combination of almonds with notes of citrus, really delights the palate."
When we were on our month-long detox we felt the need for the occasional dessert. We're not the type that indulges in sugary-sweets; we love desserts that are rich and delightful in their own right.
We also didn’t want to have a dessert laden with unhealthy ingredients, we simply didn’t want to cheat. I searched through several, and I mean SEVERAL recipe books and finally found one that I could adapt to meet our needs and still taste amazing!!
This is probably our new favourite dessert. It’s full of healthy protein and it’s BIG on flavour. It definitely does not disappoint. The combination of almonds with notes of citrus really delights the palate.
I substituted all butter for coconut oil, and wheat flour for brown rice flour (after many years of perfecting gluten free baking, I always go back to brown rice - it creates a nice nutty flavour and the consistency is always great). I completely removed all refined sugars and replaced them with a reduced amount of coconut sugar (it’s got a lower glycemic level).
I also added a bit more citrus than the original recipe called for and voila! A baking masterpiece was created. It’s dairy-free, gluten-free, and refined sugar-free AND yes, it tastes amazing!!! Best of all, it’s perfect for a low sugar diet. You can easily adjust the lemon rind for another rind such as limes or oranges - it’s all what your preference is!
It's excellent paired with a dollop of coconut cream, lemon slice or berries.
For the crust:
½ cup of coconut oil (really softened or melted)
2 cups of brown rice flour (or another gluten free blend)
½ cup of coconut sugar
1-2 tsp of grated lemon rind
½ tsp salt
1 egg (beaten lightly)
1 tbsp water (only if dough is really dry)
½ cup of coconut oil (softened)
½ cup of coconut sugar
1 ½ cups of ground almonds or almond flour
1-2 tbsp of grated lemon rind (depends on your preference for lemon)
½ tsp of almond extract
Make the pie dough/crust. Mix flour, sugar, salt and lemon rind in a bowl. Whisk the egg in a separate bowl. Add the coconut oil into the flour mixture using a pastry blender or a fork (depending on how solid the coconut oil is). I used a spoon because I used melted coconut oil, and I’ve made it both ways and it turns out well with either method. Then add the whisked egg and mix together.
Place in a spring-form or tart pan (about 9-10 inches wide); making sure you have spread the crust evenly. I made about a 1-inch high edge around; and you can choose to use parchment paper underneath if you pan typically sticks. Place in the oven at 350F for about 10-12 minutes or until the crust is lightly browned (don’t overcook it).
Mix together the filling. In a separate bowl, blend with a beater, the sugar and coconut oil until it’s creamy. Add the 3 eggs, one a time and beat after each egg. Add the almond flour, lemon rind and almond extract; beat until well blended (about 1-2 minutes).
Remove the crust from the oven and place the filling inside. Bake in the oven for about 15-20 minutes. Keep an eye on the tart during this time, as some ovens will bake this fast. I usually time it and check how the tart is around 12 minutes; when the centre springs back to the touch it’s ready to take out. You want to remove it from the oven before the crust is too browned. Don’t over bake the tart because it will be really dry.
Cool on a wire rack and serve.