Welcome to another crazy new dessert. These are tangy, delicately sweet and deliciously soft inside. Let me introduce you to no eggs (and coconut cream) lemon tarts made of lemons and split yellow mung lentils. The lentils, which are used as a base here, not only gives this dessert a brilliant texture and color but also add to its nutritional value. Yellow mung lentils are high in dietary fiber, quick to cook and easy to digest. Most importantly, they are an excellent source for proteins and therefore makes a perfect replacement for eggs, both nutrition wise and texture wise. I have had my share of lemon tarts in the past and let me tell you these lentil lemon tarts don't taste very different but are also unique in its own way. Scroll down for recipe.
Some things to note:
Time taken to make these tarts depends on your convenience! I made these tarts in one day, I started with socking the lentils and then to the make the tarts, while the tarts were in the freezer, i started cooking the lentils and assembled them once the tarts were baked. But you can also split-it into two days.
If you don't have almond flour, replace it with same amount of all purpose flour.
If you don't have tart tins, you can use the muffin tray of-course. They will be smaller in size but deeper, which means more filling! :)
Don't let the lentils cook too dry. If you do, just add a bit of water along with other ingredients.
A very important tip: dissolve the cornstarch in little water before adding it to the lentil puree to prevent clumping (I did not do that in the video but I highly recommend you do!)
As usual, vary the sugar content and type according to your taste. You can also add more lemons if you wish to.
You can store the tarts in the refrigerator in an airtight container for 2-3 days. I wouldn't recommend storing any longer as the lentils can dehydrate and dry out.
Lentil Lemon Tart
Prep Time: 1hr Cook Time: 30mins Bake time: 25mins Total time: 2hr Makes: 5-6
Ingredients:
Tart shell:
125g Flour
25g Almond flour
50g Fine Sugar
80g Cold Butter or Margarine
30ml Water
1 Pinch Salt
Yellow lentil lemon filling:
50g(½ cup) Yellow Mung Lentils
150ml Lemon Juice (around 3 lemons)
250ml Water
80g Sugar
1 Teaspoon Cornstarch
½ Teaspoon Lemon Zest
Directions:
Tart shell:
Add all the dry ingredients and cold butter/margarine in a wide bowl and start squishing the butter and flour with you finger. Breaking down the butter smaller and smaller, until you see and feel all the butter has been completely incorporated in the flour mixture without any big lumps.
Then add the water and kneed it until dry ingredients clumps into a dough.
Transfer the dough on to a parchment paper with some flour dusted on it and cut them into 4 portions. Start rolling individual dough to achieve an even 2 to 3mm thickness.
Gently transfer the rolled out dough to the tart pan and press gently on the sides to make sure they sit evenly on the bottom and the sides.
Trim the edges with a paring knife or using rolling pin and prick the bottom of the pan using a fork (This step will let the air trapped escape and prevent the bottom from puffing up. You can also cover the tarts with pie weights to achieve a more even surface).
Let the tart rest in freezer for at-least 30-45mins.
Meanwhile preheat the oven to 180°C.
Bake the tart for 20-25mins, until you see they are evenly browned. Let them cool at room temperature before use (if you are using pie weights, remove the pie weights after 20mins and bake for another 6-8mins until evenly browned).
Yellow lentil lemon filling:
Soak the lentils in water for at-least an hour.
Zest the lemons and juice them.
Wash and drain the soaked lentils. Pour them into a sauce pan along with 250ml water and cook on medium heat for around 15mins or until almost all the water has been absorbed (do not not let them dry out).
Add the lemon juice, zest, sugar, corn starch (dissolved in water) and whisk to mix while continuing cooking on low heat for another 5mins.
Remove from the heat and let it cool for 10-15mins and blend it to a soft and creamy texture in a blender.
Scoop the filling into the cooled tart shell and place in the fridge to set for few hours or preferably overnight.
I hope you like this recipe and make some time try it out! Please leave a comment or tag me on instagram @frompistachiowithlove or #frompistachiowithlove. Thank you for visiting and reading this recipe.
Enjoy! From Pistachio With Love!
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