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lemon-raspberry-tart

Lemon Raspberry Tart

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Crust

  • 1 ½ cups Almond Flour
  • ¼ cup Coconut Oil melted
  • 2 tablespoons Maple Syrup

Filling

  • 1 cup Coconut Cream
  • ¼ cup Lemon Juice freshly squeezed
  • 2 tablespoons Maple Syrup
  • 1 cup Raspberries fresh

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix well.
  3. Press the mixture into a tart pan to form the crust. Bake for 10-12 minutes, until golden brown. Let it cool.
  4. In another bowl, mix coconut cream, lemon juice, and maple syrup until smooth.
  5. Pour the filling into the cooled crust. Top with fresh raspberries.
  6. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Sodium: 5mg | Potassium: 150mg | Fiber: 4g | Sugar: 8g | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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