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lemon-curd-thyme-tart-vegan-gluten-free 1a

Lemon Curd & Thyme Tart (Gluten Free)

Nothing says summer quite like an enormous slice of luscious lemon tart–A crispy nutty base combined with creamily sweet but zesty lemon curd filling.
Prep time: 20 minutes
Cook time: 30 minutes
8-10 servings
5 from 2 votes

Ingredients

For the tart base

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups ground almonds–ground in a mini chopper/blender or grinder or use ground almonds
  • 1 cup gluten-free oat flour–if you don’t have oat flour you can use 100% buckwheat
  • 1/2 cup buckwheat flour
  • 1/2 tsp sea salt
  • 1 tsp coconut sugar
  • 1 1/2 tbsp neutral oil–I used rapeseed
  • 3 tbsp almond milk

For the filling

  • 3 tbsp cornflour
  • 2 tbsp water
  • Zest 4 lemons
  • Juice 3 lemons
  • 250 ml coconut cream
  • 6 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp fresh thyme leaves
  • A further 1 tbsp of thyme leaves

Instructions

To make the tart

  • Preheat the oven to Gas Mark 4/180c
  • Grease a round, loose bottom pie pan with a little oil. I used an 8 inch pan.
  • First, make the almond meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. Or use pre ground almonds.
  • Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
  • Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
  • Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  • Bake food for 20 minutes on Gas Mark 4/180c. Remove from the oven. Allow the tart base to cool.

To make the filling

  • First, mix the cornflour and water in a small bowl. Stir very well until you get a smooth paste and then set aside.
  • Add all the filling ingredients to a small pan and simmer on a medium heat until everything is combined and the coconut oil melted. Turn down the heat, add in the cornflour mix and stir well to combine.
  • Simmer, stirring slowly (so you don’t get lumps) until the mix thickens. Set aside to cool a little.
  • Pour the filling into the tart base and sprinkle more thyme leaves over the top.
  • Transfer to the fridge overnight to set.

Alternative recipe–Lemon pots

  • Pour the lemon mix into four glasses and transfer to the fridge overnight to set.
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