Recipe: Gluten-Free Lemon-Raspberry Tart

My husband and I both love desserts – what we don’t love is that sticky sweet, overly full feeling we get after we’ve just indulged in one, often two.  At least not during the week, we save that for weekends… So to celebrate Valentine’s Day this past week I created an extremely healthy, gluten-free, lemon-raspberry tart that allowed us to gorge on a Tuesday night and not feel one ounce of guilt afterwards.  And by gorge, I mean continued with it the next morning for breakfast and polished it off that evening after dinner.  I’m not saying it was our smartest move all day, but it sure was good.

Lemon-Raspberry Tart

Serves 8

Almond Pastry Crust


  • 1 cup almond flour*
  • ½ cup arrowroot flour
  • ½ cup melted coconut oil
  • 1 tablespoon honey
  • 2 egg yolks


Preheat oven to 325.

Place the almond flour, arrowroot, coconut oil, honey and egg yolks in a bowl and combine well with your hands, kneading into a ball.  The dough will not feel like traditional dough and will be very slick and wet feeling.  This is normal.

Place the dough ball into a pie plate and spread evenly, pressing the crust evenly across the bottom and up the sides of the plate.

Place in the oven for 10-15 minutes or until slightly golden. Cool in the refrigerator while making the lemon filling.

* Almond flour is made by pulsing blanched almonds in a food processor/blender into a fine powder.

Lemon Filling and Sauce


  • 2 cups coconut cream*
  • ⅓ cup plus 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons honey
  • 2 eggs
  • ½ cup warm water
  • 1 tablespoon agar agar powder**
  • 1 tablespoon arrowroot flour
  • 1 6oz. container fresh raspberries, divided


Place the coconut cream, 1/3 cup lemon juice, lemon zest, 1 tablespoon honey, and eggs in a bowl and whisk together well, making sure to remove any clumps.  Place the lemon mixture into a saucepan on medium heat and bring to a simmer, stirring frequently.

In a small bowl combine the warm water with the agar agar and arrowroot flour, stir gently.  Add mixture to the saucepan and stir constantly for 5-6 minutes, or until the agar agar has dissolved and lemon mixture has thickened.

Remove pan from the stovetop and set aside for a few minutes allowing the filling to cool slightly.  Once slightly cooled, pour the filling into the pre-made baked almond pastry crust.  Place in the refrigerator and allow to cool for 1 hour before placing half of the raspberries in a decorative manner on the tart.  Place back in the refrigerator for 2-3 hours or until set.  Serve.

Raspberry Sauce

In a food processor or blender, place remaining raspberries, 1 tablespoon of honey and 2 tablespoons of lemon juice and puree until smooth.  Place in the refrigerator to cool and serve alongside tart.

* Coconut cream is the cream that settles on the top of coconut milk above the liquid.  When purchasing coconut milk, if you shake the can and hear the liquid sloshing around this is not what you want to buy.  You want to shake the can and hear/feel nothing.  This tells you that the cream has solidified at the top and you can easily scoop it out.

** Agar agar powder is dried and ground seaweed that works just like gelatin in recipes.  You can find it in your local health food store, Whole Foods or Asian market.

Idea: Swap out the lemons for key-limes and top with homemade whipped cream.




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