Lemon Tart
Lemon Tart
This diabetic-compatible tart will remind you of evenings in a sidewalk café in Paris, minus the cigarette smoke.
Servings
6
Ingredients
- 3/4 cup flour, plus more for rolling the dough
- 1 large egg
- 1/4 cup granulated sugar substitute
- 1/4 cup butter
- pinch of salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- cooking spray
- 1/8 teaspoon ground cardamom (optional)
- 1/4 cup almonds, walnuts, or pecans, toasted
- 8 ounce cream cheese, at room temperature
- 3 large eggs
- zest and juice of 2 lemons
- 2/3 cup granulated sugar substitute
Directions
- In the bowl of a food processor, pulse the flour, almonds, sugar, salt, cinnamon, cardamom, if using, and baking powder to mix. Cut the butter into 8 pieces and add to the dry ingredients. Pulse until the mixture resembles coarse pea-sized bits. Add the egg and continue to pulse until the dough forms a ball that revolves on the blade (you may need to add 1-2 tablespoons iced water to make this work). Remove the dough, pat out to a disk, and wrap in plastic wrap. Refrigerate for 35-45 minutes.
- Dust a work surface with flour. Roll out the dough to about a 14-inch circle. Place into a 9- to 10-inch fluted tart pan with a removable bottom. (This dough is fragile and will break, but you can just piece it back together with your fingers.) Refrigerate for 15-20 minutes before filling.
- Preheat the oven to 350 degrees.
- Beat the cream cheese in the bowl of a food processor or electric mixer until smooth. Add the granulated sugar substitute and beat until incorporated. Add the eggs 1 at a time, beating well after each addition. Add the lemon juice and beat until well mixed. Stir in the lemon zest by hand.
- Pour into the crust and bake for 30 minutes. Transfer to a wire rack and let cool. Refrigerate for 2-3 hours.