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Lemon Slice or Tart
This lemon tart was inspired by a recipe that I saw on the paleomom page. If you haven't checked out some of her recipes, you should... I've changed it up a bit to make a slice, basically because my boys wanted to take it to school as a snack, and I thought this would be easier.. The gelatine I use is the unflavoured Great Lakes brand. Gelatin has many great health benefits, including repair of gut lining, therefore improving your immunity, joint repair and recovery, healthy skin and nails and helps to improve digestion (click here for my blog on how cool gelatin is and why it was given such a bad wrap). Also I add in some shelf stable probiotics as an added bonus for happy, healthy tummies. It's a nice change from muffins, cakes or biscuits for their snack. It's easy to make and doesn't take too long either. Hope you enjoy it..
Ingredients:
The crust
The Filling
Optional Extra - probiotics. I often add shelf stable probiotics (about 5-6 capsules), it's a good sneaky way to get some probiotic goodness into the kids if they're taking this as a school snack..
Preheat oven to 180 degrees celcius (350 F)
For the crust:
Ingredients:
The crust
- 180g (2cups) finely shredded coconut
- 180g or 11-12 (1.5cups) large medjool dates, pitted and roughly chopped
The Filling
- 2.5 tblsp gelatin
- zest and juice 4 large lemons (approx 155ml juice)
- 525ml (2.25cups)coconut milk
- 1/4 cup honey or desired sweetener
- 1/2 cup filtered water
Optional Extra - probiotics. I often add shelf stable probiotics (about 5-6 capsules), it's a good sneaky way to get some probiotic goodness into the kids if they're taking this as a school snack..
Preheat oven to 180 degrees celcius (350 F)
For the crust:
- Line a slice tin or springform tin, if making a tart, with moistened baking paper. It'll smooth into the corners of the tin more easily if it's wet..
- Put the shredded coconut and dates into a food processor and process for 2 minutes until the mixture is beginning to come together. Be careful not to over process, or the crust will be too oily, don't stress too much, it will still work. Put the mixture into a slice tin or springform tin if making a tart, gently press it into the base and all the way up the sides. making sure there are no gaps in the crust. Put into the fridge for 15 minutes to harden.
- After it's hardened place the tin into the preheated oven for 15 minutes or so until browned and quite firm, it will continue to firm up as it cools. Leave the base in it's tin and cool on a wire rack.
- While the crust is cooling down, make the filling. Put 1/2 cup of filtered water into a pan and sprinkle over the gelatine. Leave for 5 minutes until it has absorbed the water and looks spongey. Gently warm on low heat to melt the gelatine, constantly stirring. Remove from the heat, add the honey and continue stirring for a few seconds until completely melted. Put the lemon juice, zest and the coconut milk into a large jug or bowl and whisk in the gelatine/honey mixture. Set aside until the crust has cooled down.
- Once the crust has completely cooled, gently pour the filling in. Put in the fridge to cool and finish setting. This will take about 4 hours. If there is any filling left over, I pour it into silicone ice cube moulds to set as 'jellies'..
- If using as a slice, pull the slice out, using the baking paper, and slice into desired size pieces. If it's a tart, release the spring form and carefully peel the paper away from the sides. Slice it up or present beautifully on a cake stand.
- This is best eaten the day it is made. It's equally as yummy for a few more days, but the oils from the coconut and lemon will start to seep out, just as yummy, but a bit soggy that's all...