It’s not always easy getting the balance of flavour, texture and consistency right with gluten-free and vegan baking, but our talented bakers here in Switzerland are always working on developing new techniques and recipes to make the most delicious Sunday Bakes.
We love pushing the boundaries of traditional patisserie and taking it to a new plant-based and gluten-free level, and this Lemon Tart does not disappoint! It is definitely at the top of our list; with a sweet crisp tart base and creamy lemon filling this dessert is sure to be a success with everyone!
Every recipe comes with its own Spotify Playlist (bottom of page). This weeks playlist was chosen one of our favourite Instagrammers @daveenakandola, who is our events and marketing guru here at Rhythm108!
Tarte au Citron
Ingredients for the Crème Citron / Lemon Cream
- 120 ml lemon juice
- 90 g golden syrup
- 76 g maple syrup
- 90 g water
- 16 g cornflour
- 100 g coconut oil
Ingredients for the Sweet Tart Base
- 120 g coconut oil cream at room temperature
- 60 g coconut flower sugar
- 50 g 100% almond butter
- 50 g maple syrup
- 170 g oat flour we used gluten-free
- 80 g rice flour
- 30 ml water pinch of salt
Ingredients for the Meringue
- 80 g chickpea water
- 150 g organic sugar
Method for the Crème Citron / Lemon Cream)
- Mix 45g of the water with all the cornflour in a small bowl and set aside.
- Put the rest of the water, the lemon juice and syrups in a saucepan and bring to the boil.
- Then add the cornflour/water mix and bring back to the boil.
- Take off the heat and add the coconut oil, mix really well with a whisk until it has fully melted and emulsified. It needs to reach a smooth creamy consistency.
- Let the cream cool to room temperature, then give a good stir and pour the cream onto the pastry base.
- Let it cool completely in the fridge for at least 3 hours or until set.
Method for the Tart Base
- In a stand-alone mixer with the leaf attachment whip the sugar and salt into the creamy coconut oil until smooth
- Add the almond butter and maple syrup into the mix and keep whipping until you have a white-ish emulsion
- Add the flours into the mix and fold in.
- Keep mixing until you get a dough.
- You may need to add the water here depending on the consistency of the dough, do this little by little as you do not want it to be too wet or sticky
- Form the dough into a ball and wrap it in cling film and let it rest for 15-20 minutes in the fridge. The dough should be firm when you take it out.
- Preheat the oven to 170° Celsius
- Take the dough out and roll it into a thin sheet. If you are making small tartlets you want the dough to be 3mm thick. If you are making a large tart, it can be 5mm thick
- Grease the tarts tins with coconut oil.
- Cut rounds in your rolled sheet that are slightly larger than the moulds of your tin, and place each cut sheet into the mould.
- Press the sheet firmly into the corners. Prick the base with a fork so that it does not puff up during the bake
- Bake at 170° Celsius for 15-20 minutes (10 -12 minutes for small tartlets)
- Remove from the oven and leave to cool completely in the tins
Method for the Meringue
- In a stand-alone mixer with the balloon whisk attachment whip the chickpea water until foamy, continue to whisk until stiff peaks form.
- Gradually add one quarter of the sugar and whisk for 30 seconds.
- Add the rest of the sugar and fold in by hand.
- Once the lemon cream has set, remove the tart from the fridge and decorate by piping the meringue on top. Use a blow torch on the meringue for a few seconds to add a bit of colour.
- Serve and eat immediately!
For every recipe we have a matching Spotify playlist to bake along to. Here is this week’s baking soundtrack!
from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!
This recipe was created with love, by
Marcel started learning the art of pastry and chocolate in his father's shop at the age of 15, and hasn't stopped since! He has worked around the world on the pastry teams of Michelin star restaurants. Marcel is an expert at taking the craft of Swiss chocolate and creating new recipes for those of us who want indulgence, but with all the benefits of plant-based, gluten-free, and better ingredients.