October 31, 2020 by Max Baroni
This buttery, flaky, gluten-free crust is the perfect base for our smooth and tangy lemon curd topped with fresh cream and flaky sea salt. If you’ve never made curd before, be patient, it may take a while before it begins to thicken. The curd will also further condense once it’s off the heat and cools.
- 1 cup Yolélé fonio, cooked according to package and cooled
- 1 ½ cups oat flour
- 1 cup almond flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons butter, cubed and chilled
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 pound dry beans or rice – to hold crust shape in oven
- 4 eggs
- 4 egg yolks
- ⅔ cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 12 tablespoons butter, cubed
- 01 . To prepare the Crust
Mix all dry ingredients together with butter by sanding: rub your hands together quickly through the mixture to fully incorporate the butter so the end product looks like sand. Once fully incorporated, transfer to a mixing bowl.
- 02 .
Add egg, cooked and cooled fonio, and vanilla to butter mixture knead until dough is formed. Cover tightly with saran wrap and place in the fridge for at least 30 minutes.
- 03 .
Preheat oven to 350oF. Tear off large hunks of dough and mold into a buttered tart pan or pie dish. Distribute evenly, making sure the crust is ½-inch thick. You may have leftover dough depending on the exact size of your pan.
- 04 .
Cover the crust with parchment paper and add dried beans to prevent the crust from rising. Bake for 30 mins or until dough is fully set. Once fully baked, remove and let fully cool.
- 05 . For the Lemon Curd
Whisk all ingredients together in a medium saucepan. Turn to low heat and whisk gently until the mixture thickens and reaches 175 o F (this may take up to 15 minutes). To test if it’s done: dip a spoon into the curd, and run your finger through it. The little ridge of curd that builds up on either side should not immediately flow back into the path of your finger.
- 06 .
Pour through a mesh strainer into a plastic or glass mixing bowl to prevent further cooking. Then pour curd into tart shell and place in the fridge to firm up for at least 1 hour. Once chilled, top with fresh fruit, cream, or flaky salt and serve!