Go Ahead Honey It's Gluten Free! - Lemon Tart SCD or Low Salicylate

This month's Go Ahead Honey was hosted by the amazingly talented Emilia of Gluten Free Day. She chose fruit desserts as her theme and it posed me an interesting problem. Did I make a dessert secretly, under cover of darkness - that Fin couldn't eat? A dessert full of high salicylate fruit like blueberries, pineapple, raspberries, apples........ok most fruits! Or did I look to the few fruits he can safely eat without climbing the walls? Well of course I chose the latter and plumped for lemon tart as lemons are fairly low in salicylates, although honey and almonds are high - I guess it's always a balancing act? To lower the salicylate content - (but it will no longer be SCD compliant) use maple syrup and make the tart shells with cashew nut flour. You could also make the curd with mango or pear juice as these are low to medium in salicylates.
I made individual sized tarts as they are easier to unmold, but you could make one big tart or some tiny ones, just watch that the tiny tart shells don't burn. We took our tarts outside and ate them slowly, mostly with a fork and sometimes with our fingers, as the last rays of weak spring sun fell through the clouds overhead.
The tarts were rich, sharp and sweet, that lovely contrast between dense almond crust and smooth tart lemon curd. We ate ours with thick yogurt, but you could have them with créme fraiche or whipped cream. Something cool and creamy on the side is a lovely complement to the dessert.

Lemon Tarts (SCD or low salicylate) Makes 6 x 4" tarts or 1 x 10" tart

8oz (225g) ground almonds (or ground cashews)
2oz (55g) cold butter
2tbs light set honey (clover, sunflower etc) (or maple syrup)

Line your chosen tart tins with baking parchment, a circle in the bottom should be fine.
Chop the butter into small cubes and place everything in the bowl of a food processor. Pulse until the mixture resembles damp crumbs and is starting to clump together.
Divide the mixture evenly between the tins and press it up around the edges and evenly over the bottom with your fingers. If you have hot fingers then you may want to do this roughly and then refridgerate for about 15 minutes before finishing the job neatly.
Gently prick the bottom with a fork.
Pop in the fridge while you heat the oven to 150C. Then bake for 5-10 minutes until the edges of the crust are light golden brown. Cool on a rack.

8 egg yolks
1/2 cup (125ml) clover honey (or other light clean tasting honey) (or maple syrup)
1/2 cup (125ml) lemon juice (or mango/pear juice)
1/2 cup (225g) cold butter
zest of one lemon (optional)

Cut the butter into small dice.
In a bain marie (or a heat proof bowl over a pan of gently simmering water) stir together egg yolks, honey, lemon juice and zest. Whisk constantly until it feels hot to a finger dipped in.
Start adding the butter a couple of chunks at a time, whisking constantly. When each chunk has melted, add another couple and so on until all are used up and the filling looks glossy and thicker.
Continue cooking and whisking for another 5-10 minutes or so until the curd is thick - but remember, it will thicken further on cooling so you don't need to cook it until it is as thick as cold curd.
set the bowl into cold water to take the heat out of it and stir a few times over the next few minutes to prevent a skin forming.
Pour evenly into the waiting tart shells and leave to cool. You can refridgerate them, which makes everything easier to unmold, but the curd will have little beads of condensation on the top (personally I don't mind this at all). Leave for a couple of hours to firm up and then dig in!
To see the round up of this month's recipes, pop over to Emilia's at the end of the month and she will tell you how to get involved next month.
If you would like to host this event, please let me know with a comment or an email.
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