A fresh, light and creamy treat that will be a great Easter afternoon tea - especially if you’re looking for a break from all of that chocolate. Madeleine shares her recipe for mini Tarte au Citron.
This is my favourite dessert. I have eaten it for my birthday almost every year of my whole life. So fresh, light and creamy.
Since quitting sugar I’ve become very experimental with dessert, making treats that taste amazing without the sugar! Stevia has been my new best friend. Stevia is a great natural sweetener that is 200 to 300 times sweeter than sugar (so please be very sparing with it). Stevia has been used for centuries by the Guarani Indians of South America. Not only is it a sugar free sweetener but is also acts as an anti-fungal, anti-inflammatory and antibiotic agent.
I have used desiccated coconut in the base which gives it more sweetness and a slightly tropical feel to the dish. This is the perfect Easter afternoon treat to serve after lunch. It goes really well with some fresh raspberries and cream.
Tarte au Citron (makes 10 tarts)
6 tbsp of coconut oil or butter
300 g of almond meal
150 g of desiccated coconut
A pinch of Stevia
A pinch of salt
2 egg whites
2 egg yolks and 4 eggs
2 tbsp of coconut oil
2 tbsp of almond meal
A large pinch of Stevia
Set the oven to 180 C
Base: Melt the coconut oil in a pan on a low heat, take it off the heat and add in the almond meal, desiccated coconut, stevia and salt and mix this together.
Crack two eggs and add in the egg whites (leave the yolks for the filling.) Stir well until the mixture forms a slightly gooey texture, press the mixture in small tart molds, ½ a cm thick, to make crust shapes.
Place in the oven to cook for 15 minutes.
When the base is done pour in the filling into each one. Then bake for 15-20 minutes until the edges get crispy.
Allow the tarts to cool for ten minutes before you dig in.
Inspired? What willl you be baking this Easter? There’s plenty of ideass in our Easter Recipe Collection at Great British Chefs
Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...