Lemon Almond Tart

Prep Time: 20 minutes

Bake Time: 25–30 minutes

Total Time: 45–50 minutes (plus cooling)

Servings: 8 slices

:: Ingredients

Almond Crust

1½ cups almond flour

¼ teaspoon sea salt

2 tablespoons maple syrup

3 tablespoons coconut oil, melted

Lemon Filling

1 cup full-fat coconut milk

2 eggs, room temperature

⅓ cup maple syrup

Zest of 2 lemons (avoid white pith)

1 tablespoon fresh lemon juice (optional, omit if highly sensitive)

1 teaspoon vanilla extract

2 tablespoons arrowroot starch

:: Instructions

• Preheat oven to 350°F (175°C) and lightly grease a 9-inch tart pan.

• In a bowl, mix almond flour, sea salt, maple syrup, and melted coconut oil until crumbly but cohesive.

• Press the crust evenly into the tart pan, including the sides.

• Bake the crust for 10–12 minutes, until lightly golden. Set aside.

• In a blender or bowl, combine coconut milk, eggs, maple syrup, lemon zest, lemon juice (if using), vanilla, and arrowroot starch until smooth.

• Pour filling into the pre-baked crust.

• Bake for 15–18 minutes, until the center is just set and no longer liquid.

• Remove from oven and cool completely before slicing.

:: Texture & Flavor Notes

The crust is lightly crisp with a tender bite, while the filling is smooth and custard-like. Lemon flavor is bright but soft, without sharp acidity. This tart finishes clean on the palate and feels refreshing rather than rich.

:: Storage

• Refrigerate covered for up to 4 days

• Best served chilled or at cool room temperature

• Do not freeze, as texture may change