Ingredients:
\nIngredients for the Tart\n1 cup plain flour, sifted
\n3 tablespoons finely ground almonds
\n1 teaspoon baking powder
\n75 grams butter, small cubed
\n⅛ cup + ½ tablespoon Naturally Sweet Xylitol
\n1 egg yolk
\n½ teaspoon Tahitian pure organic vanilla powder
\nPinch off Pink Himalayan salt
\nNaturally Sweet Icing Sugar to dust
\n¼ cup water (if necessary)
\n Ingredients for the Filling
\n4 eggs
\n¼ cup Naturally Sweet Icing Sugar; adjust for personal taste
\ngrated rind and juice of 2 lemons
\n½ cup thicken cream
\nadditional flour for kneading
\noil spray (optional but recommended)
\nstrawberry garnish (optional)\n\n
Methods:
\nIn a food processor, add the flour, baking powder, ground almonds, and butter ; combine until mixture looks like small sand pebbles. About 1½ minutes.\nAdd vanilla powder and egg yolk; mix additional minute until well incorporated; add water and additional flour if necessary until dough is smooth and pliable. NOTE: Dough will initially appear sticky.
\nRemove from food processor, wrap in plastic wrap and refrigerate for minimum of 1 hour.
\nRemove dough onto slightly floured surface and gently knead.
\nOil spray oven proof fluted pan.
\nPre heat oven to 190C.
\nRoll dough to cover the surface and sides of the baking pan; place several pricks with a fork; adding baking beads and bling bake for 10 - 12 minutes. (see Notes)
\nWhile tart if baking, in a food processor, add eggs and icing sugar until smooth.
\nAdd rind and lemon juice and blend about 1 minute.
\nAdd thicken cream and hand whisk until slightly frothy.
\nRemove tart and fill; reduce heat to 180C and bake for about 40 minutes, lightly golden brown on top and filling is settled; comes out clean with a tooth pick.
\nAllow tart to cool and sprinkle with Naturally Sweet Icing Sugar and enjoy!\n\n
