Blackberry lemon tart

dessertsnack
Written By Ioana Fields

This tart is my husband's favorite dessert!

This Blackberry Lemon Tart is a delightful dessert that combines the sweet and tart flavors of blackberries with the bright citrusy notes of lemons and limes, with a dash of sumac. The tart features a crisp gluten-free pastry crust as the base, providing a perfect contrast to the smooth and tangy filling.

The filling is a velvety blend of tangy, dairy-free lemon curd enriched with the zest of fresh lemons and limes to enhance the citrus flavor. A generous amount of plump, juicy blueberries are mixed into the filling, creating a visually stunning display and adding bursts of sweetness to each bite.

The combination of the zesty lemon and the burst of sweetness from the blueberries makes this tart a harmonious balance of flavors. Some variations may include raspberries, blueberries, mangoes, or other fruits that pair well with lemon.

Whether enjoyed as a special treat or a centerpiece for dessert gatherings, the Blackberry Lemon Tart is a celebration of summer flavors in every slice.

RECIPE

Ingredients

Tart crust: 2.5 cups almond flour, one large egg, 1 Tbsp maple syrup, 3 Tbsp melted coconut oil or avocado oil, one pinch of salt, 1/2 tsp sumac powder;

Tart filling: 4 medium eggs, 1 tsp lemon zest, 1 tsp lime zest, 1/4 cup

lime juice, 1/2 cup lemon juice, 1/2 tsp sumac powder, 1 Tbsp tapioca

flour, 3 Tbsp maple syrup, 1 cup chopped blackberries;

Instructions

  • Prep all your ingredients beforehand- zesting and juicing lemons and limes takes time;

  • Make the tart crust by combining all the crust ingredients into a mixing bowl until it forms a smooth dough ball;

  • Place the dough between 2 pieces of parchment paper, and roll it using the 1/4-inch rolling pin accessory, about 5mm thick.

  • Remove the top piece of parchment paper, place the other parchment paper with the crust dough in an 8-inch tart pan, parchment paper on the bottom, and crust on top, and fit it to the pan using your hands. Using a fork, poke holes in the bottom of the tart for even cooking;

  • Bake the crust at 350F for 12 minutes;

  • While the crust is baking, whisk all the filling ingredients into a mixing bowl, making sure that are no clumps of flour;

  • After 12 minutes, take the crust out of the oven, pour the filling into the hot crust, return it to the oven, and bake it for another 20 minutes at 350F;

  • Allow it to cool, decorate as needed, and serve.

Enjoy!

GUT TERRAPIA COOKBOOK

You can find other gluten-free dessert recipes in my new cookbook.

Check it out on Amazon.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana

Ioana Fields
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