For 22 cm pie dish (preferably with a loose bottom)
Shortcrust pastry:
- 1/2 dl water
- 2 tsp flea seed hulls (use 1 teaspoon if you use the yellow FiberHUSK)
- 100 g butter (can be replaced with coconut oil or Naturli Spreadable Block)
- 60 g sorghum flour (or rice flour)
- 40 g millet flour (or corn flour)
- 40 g almond flour (or cornstarch, chufa or oat flour)
- 40 g icing sugar
- 1/2 tsp sea salt
Fill:
- 3 organic eggs
- 200 g cane sugar
- Peel of 3 organic lemons
- 0.75 dl lemon juice
- 20 g sorghum flour (or rice flour)
- 1/2 tsp vanilla sugar
For serving:
- Icing sugar for sprinkling
- Whipped cream or coconut whipped cream
Procedure:
- Mix the water and flea seed shells and leave to infuse while you weigh out the other ingredients.
- Add the flea seed mixture to the other ingredients and knead together. Press the dough into a pie dish.
- Refrigerate the dough for about 1 hour (or in the freezer for about 30 minutes).
- Bake the base at 175° for about 10 minutes. Allow the base to cool.
- Grate the lemon zest and squeeze the juice. Beat the eggs and sugar together and add the remaining ingredients. Pour the cream into the pie crust.
- Bake the pie at 175° for about 30 minutes or until golden and the filling is firm.
- Let the tart cool and sprinkle with icing sugar just before serving. Serve with whipped cream or coconut whipped cream.