By rachelkor 18 Comments
One of my rules when making Passover desserts is to avoid matzah products. With all the gluten free products out there, I find that it’s super doable to use wholesome ingredients to achieve really delicious recipes. Last year, I featured my absolute favorite chocolate chip cookie recipe for Passover, which uses just a few simple ingredients. You should check those out too. Trust me, they are AMAZING!! I make them all year round.
For this recipe, I used coconut oil and almond flour to make the crust, and the curd is mostly lemons and eggs. All easy, wholesome ingredients.
I couldn’t be more happy with how this lemon tart came out. It’s really easy and quick to make, and has the most delicious lemon flavor. Perfect for a light dessert after a late seder, or a refreshing dessert after lunch.
I had so much fun with this lemon tart that I actually created two topping ideas for you guys. I happen to love fresh fruit on top of my lemon tarts, but I also love the idea of drizzled chocolate over the top to balance out the tart lemon curd. Whichever look you decide to go with is sure to be delicious!
Below I’ve included some step-by-step photos to help you along the way 🙂
Chill for at least 4 hours before decorating and serving.
Fresh Berry Topping:
The photos below show you how to arrange the berries in a crescent-like shape, but feel free to arrange them however you like.
- Remove your tart from the pan and place on your desired serving plate.
2. Arrange the strawberries first, on half the tart (as the outline of your crescent). When arranging, I placedsome strawberries face up and some face down and I left some stems on for extra color.
3. Add the blackberries around the strawberries.
4. Followed by the blueberries.
5. Then add chopped strawberries, and more blueberries and blackberries to fill in the spaces.
6. I added some chopped pistachio nuts to the edges for some crunch and color.
Drizzled Chocolate Topping:
For all of you who need easy and no fuss, this one’s for you.
- Simply melt 1/4 cup of your favorite Passover chocolate and drizzle over the lemon tart. To achieve this look, remember, less is more.
You can also add chopped pistachio nuts andfresh cut flowers to the top.
Stay tuned for more Passover/gluten free recipes coming next week!
5.0 from 3 reviews
Passover Lemon Tart 2 Ways
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Prep time
Cook time
Total time
Author: Rachel Kor
Serves: 10-12
Ingredients
- For the Crust:
- 2 cups almond flour
- ⅛ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 6 tablespoons coconut oil, not melted
- For the Curd:
- 5 lemons
- 6 large eggs, room temperature
- 1⅓ cups granulated sugar
- ⅛ teaspoon kosher salt
- 6 tablespoons margarine, unsalted butter or coconut cream
- For the Topping:
- Strawberries
- Blueberries
- Blackberries
- Fresh flowers, optional
- OR
- ¼ cup melted Chocolate
- Pistachio nuts chopped, optional
- Fresh flowers, optional
Directions
- Preheat the oven to 350 degrees F.
- To make the crust, mix the almond flour, salt, sugar and coconut oil in a bowl with your hands, until completely combined, making sure there are no lumps of coconut oil.
- Press the dough evenly into the bottom and slightly up the sides of an 11 inch, non-stick tart pan. Bake for 10-15 minutes, or until slightly golden around the edges.
- To make the curd, zest and then juice all the lemons into a medium saucepan. Turn on the heat to medium-low and bring to a simmer.
- In a large bowl, whisk all the eggs. Pour ¼ of the hot lemon juice into the eggs while whisking, to temper them.
- Add the egg mixture, sugar, salt and margarine to the rest of the juice in the pan. Whisk until smooth and slightly thickened. Remove from the heat.
- Place the cooled crust onto a large baking sheet. Pour the curd into the crust and bake in a 350 degree oven for 7-10 minutes, until the curd is just set.
- Place the tart on a wire rack to cool completely. Refrigerate for at least 4 hours before serving.
- Decorate your tart with either the fresh berries, flowers, or melted chocolate.
- Keep the tart tightly wrapped and stored in the fridge.
*Notes
-I recommend using a non-stick tart pan with a removable bottom.
-Chill the tart for at least 4 hours before removing from the pan, decorating and serving.
-To remove the tart from the pan, use a sturdy, free-standing object (I usually use the bottom of a mixing bowl), and place the tart on the object. Slowly and carefully slide the ring down the tart. Keep the metal bottom under the crust on (no one will see it), and place the tart on a plate.
-When storing in the fridge after serving, place the tart back into the tart ring to ensure the tart holds its shape.
-Store tightly covered in the fridge.
-This tart keeps for up to 4 days in the fridge.
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Reader Interactions
Comments
Judy saysBoth look fabulous
Will be trying them out over pesach.
ThankyouReply
- rachelkor says
Thanks Judy! Hope you love them!
Reply
- Cheryl says
Can the almonds flour be substituted with cake meal due to allergies?
Thamks- rachelkor says
Hi Cheryl! I haven’t tried it with cake meal, but it should work. 🙂
Reply
- Sigal Chiles says
what a fabulous idea. will most definitely try this for Passover. thank you and Happy Passover to you and family.
Reply
- rachelkor says
Thanks Sigal!! Hope you all love it 🙂
Reply
- Sheree says
All I can say is WOW! They look so decadent!!!
Reply
- rachelkor says
Thank you!! 🙂
Reply
- Sherry says
In the photo, the crust line is low, allowing the curd to touch the tart pan. Does that work well?
Reply
- rachelkor says
Hi Sherry! Yes, it works just fine. As long as the tart stays chilled for at least 4 hours before serving, it will come out of the tart pan very easily and hold its shape. See my tip for releasing it from the pan in the “notes” section at the bottom of the recipe 🙂
Reply
- Irit says
Hi!
Do you think this would work with smaller (4″) mini tarts? Contemplating buying 6 mini tart pans instead of one 11″ tart pan. Might be easier to serve?Many thanks!
IritReply
- rachelkor says
Hi Irit! Yes, that would definitely work, but the baking times might differ. For the crust, bake until slightly golden. For the curd, bake until just set. 🙂
Reply
- Tammy says
You cant get kp margarine in Israel…any chance you could substitute the marg in the filling for oil??
Reply
- rachelkor says
Hi Tammy! I would either use coconut cream as a substitute or leave it out all together. 🙂
Reply
- Amy M says
How do you “tightly cover” the tart in the fridge without getting plastic wrap or foil stuck to the top of the tart and marring its appearance? Using the tart ring doesn’t help because it isn’t any taller than the tart.
Reply
- rachelkor says
Hi Amy! I always cover it with plastic wrap first, which doesn’t ruin the appearance when removed, and then I cover that tightly with foil to keep fresh. 🙂
Reply
- Jennifer says
Are the eggs cooked sufficiently because they are added to a boiled mixture or should I be careful swerving to elderly? Recipe looks fabulous!!🍋🍋
Reply
- rachelkor says
Hi Jennifer! Yes, I would say they are. They are cooked over a flame and then baked as well 🙂
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