Whats the point of using sucanat in a lemon tart filling? Isn’t it supposed to look gorgeously yellow against the golden brown crust? I guess it should… but I kind of like the sour surprise, when my guests take their first bite in something that looks like a pumpkin or a caramel pie! (and the taste is fantastic).
100 ml (about ½ cup) regular flour
225 ml (about 1 cup) milled almonds
60 g (2 ounces) butter
5 tablespoons sucanat
a splash of water
150 ml (2/3 cup) regular sugar (probably recommended even if I use sucanat)
75 g (2.65 ounces) butter, melted
fine peel of one lemon
juice from 2-3 lemons (depends a little how large the eggs are that you use)
Start to mix together butter, flour, almonds and sugar. When the butter is well divided add a splash of water. Work the dough together and let it rest in the fridge for at least one hour. Line a 9 ½ inch pie form. Pre-bake @ 175°C (350F) with pie weights to avoid the dough slipping down or bubbling up (I use dried chickpeas on top of aluminum foil). Remove the pie weights after 10 minutes and keep baking the pie shell for about 5 minutes. The crust should have got some color. Let cool.
Mix egg and sugar in a blender. Melt the butter and add it to the filling before adding lemon to your taste. Blend to a smooth filling. Pour it over the pre-baked pie shell and bake in the oven at 175°C (350°F) until the filling is firm, about 15-20 min.
Let cool. I think this cake is served best plain at room temperature (but it would’t hurt to shave some bitter sweet chocolate on top).
See also recipe for Ginger & Lime Tart