Jumping head first into Spring with this Lemon Lavender Tart featuring Florida Crystals® Organic Raw Cane Sugar. This luscious lemon tart is bursting with citrus and made gluten free and dairy free for a perfect Spring dessert.
This post is sponsored in partnership with Florida Crystals®, as always all opinions expressed are my own. Thank you for supporting the brands that help make Peanut Butter Plus Chocolate possible.
what you need to make this lemon lavender tart
Let’s talk sugar! In this recipe, I used Florida Crystals® Organic Raw Cane Sugar. It’s perfect when baking gluten free and dairy free plus it’s 100% organic (yay!) and grown at a sustainable farm in the United States which is why I feel so good about using their sugar in my recipes.
Organic Raw Cane Sugar is made from pure sun-sweetened sugar cane. They are the only source for organic cane sugar grown and harvested in the USA, produced in accordance with the USDA’s National Organic Program and certified organic by Quality Assurance International.
Here’s everything you need to make this Easter Tart!
Crust
- almond flour
- egg
- cold dairy free butter
- Florida Crystals® Organic Raw Cane Sugar
- vanilla extract
- sea salt
Lemon Lavender Curd
- lemons
- eggs
- Florida Crystals® Organic Raw Cane Sugar
- dairy free butter soft
- culinary lavender finely ground
- sea salt
Looking for more recipes using Florida Crystals® Organic Raw Cane Sugar than check out these Vegan Caramel Apple Cinnamon Rolls I made in December–they were delicious!
If you are still reading this far, you definitely deserve a slice of this luscious lemon lavender tart and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
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Spring Lemon Lavender Tart
Ingredients
Crust
- 2 1/4 cups almond flour
- 1 egg
- 2 tbsp cold dairy free butter
- 2 tbsp Florida Crystals® Organic Raw Cane Sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Lemon Curd
- 8 lemons
- 8 eggs whole
- 8 egg yolks
- 1 1/3 cup Florida Crystals® Organic Raw Cane Sugar
- 1 1/3 cup dairy free butter soft
- 1 tbsp culinary lavender finely ground
- 1/8 tsp sea salt
Topping Decorations
- lemon slices
- dried lavender
- flowers
Instructions
- Preheat the oven to 350 F and prepare a rectangle 14.4"x 5.9" (or similar in size) tart pan with non-stick spray. Place all the crust ingredients into a food processor and pulse until a dough forms. Press the dough evenly up the sides of the tart pan and the bottom. Place the tart pan on a baking sheet and bake the crust for 12-14 minutes or until golden brown. The crust might seem too stiff and overbaked but it will soften up as it chills with the filling, trust me!
- While the crust is baking, zest your lemons and then juice them. Whisk together the juice, zest, eggs, egg yolks (TIP: I saved the egg whites for future recipes), sugar, butter, lavender and salt into a pot or large saucepan. Cook until the mixture thickens, about 4-6 minutes stirring frequently. Once the curd has thickened and coats the back of a spoon, pour it through a fine mesh strainer to remove all the chunks and then transfer the smooth curd to the tart and use a spatula to spread it evenly. Cover and chill the tart in the refrigerator for at least two hours or preferably overnight.Top with desired toppings and serve!
Notes
- If you don't have a fine mesh strainer, be sure to whisk the curd continuously to avoid clumping. Your curd won't be as smooth but it will work.
- My tart pan is 1.5" deep, if yours is not as deep, consider cutting the curd recipe in half.
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