Ever since I made the Figgy Lemon Tart several days ago, I have tarts on the brain. If you’re not able to eat dairy, you probably know exactly what I mean. See, those of us who can’t eat dairy don’t often get to indulge in things that are creamy and dairy “like”. These tarts, they change all of that. This tart is very similar to the Figgy Lemon Tart with a variation of ingredients. I have to admit that after photographing it, I tasted it and was a little disappointed that it wasn’t as shockingly delicious as the lemon tart. However, I tasted it while it was warm so the eggs were very prominent. I allowed it to chill for several hours and took it to a dinner party and everyone thought it was very good. The “egginess” mellowed dramatically and allowed the clementines to take center stage. And the crust…the crust, well, it’s a love affair all its own.
For The Tart:
1 Cup Mama’s All Purpose Almond Flour
1/4 Cup White Rice Flour
1/3 Cup Granulated Sugar
1/2 teaspoon Xanthan Gum
1 1/2 teaspoons Clementine Zest (about 2 Clementines)
1/4 teaspoon Nutmeg
1/2 teaspoon salt (I used table not sea because I worried that the sea salt was too large)
1 1/2 teaspoons Pure Vanilla Extract
1/2 Cup Dairy Free Butter, cold
In a small bowl add both flours, xanthan gum, and salt. Whisk to combine and set aside. In a mixer, add the butter and sugar, beat for 30 seconds and scrape down the bowl. Add the zest, nutmeg, and vanilla, and beat until thoroughly combined and mixture is fluffy. Add the flour mixture and beat on medium for 30 seconds, scrape down bowl. Then beat for about 1 minute or until the mixture begins to almost pull all the way away from the sides of the bowl.
(You can find step by step pictures here.) Scoop mixture out into a tart pan with removable bottom. Press tart crust dough into the tart pan quickly, you don’t want the butter melting too much because it makes the dough too soft. Trim edges on an angle with a very sharp knife. Cover with plastic wrap and refrigerate for two hours. Remove the refrigerated crust after two hours and poke holes around the pan with a fork. Preheat oven to 325°
Line the tart crust with parchment paper and baking beans (or rice, couldn’t find my baking beans) and bake in a pre-heated oven for 30 minutes. After 30 minutes remove bean/rice and parchment paper and allow to cool while you get the remaining ingredients ready.
For The Filling:
7 ounces Almond Milk (I like to cook with Almond Breeze because it’s thick)
2 teaspoons Dairy Free Butter
3 Eggs plus 2 Egg Whites
1/2 Cup plus 2 Tablespoons Powdered Sugar
Zest of 6 Clementines
Juice of 5 Clementines (about 1/2 cup)
Heat the almond milk and dairy free butter on low in a small saucepan. Once it was hot I kept mine on warm until I finished the remaining ingredients. Next, in a medium bowl, add the eggs and powdered sugar. Whisk until there are no lumps remaining. Add the clementine rind and clementine juice and whisk until thoroughly incorporated. Set aside.
Slowly, drizzle the warm milk and butter mixture into the egg mixture whisking quickly the entire time. Pour 1/2 of the liquid into the tart shell.
Pour the remaining liquid into a measuring cup and place the tart pan in a preheated oven. Do not pull out the shelf, because when you pour the remaining liquid into the tart and then have to push the shelf back in, it will slosh all over the place and your beautiful tart will be in the bottom of your oven. Pour the remaining liquid slowly into the tart pan.
Bake for 20-25 minutes. You want it to have a soft jiggle when you remove it from the oven, similar to jello, but not too much movement. You’ll know if you’ve overcooked it because it will crack and start to pull away from the sides of the tart shell. It’s better to have it slightly under cooked than over cooked.
Refrigerate for at least 2 hours. When you’re ready to serve it, sprinkle with powdered sugar and garnish with thinly sliced clementines.