Ok, enough is enough. Winter, you can just bugger off now, ok?! WHY IS IT SO COLD!?? We were so spoiled during the first half of winter…and we’re paying for it now. The snow keeps coming! And it’s way too cold to do ANYTHING outside….*SIGH*. I’m so done with it! You’re all going to stop reading my blog from about February – April from now on because all I do is complain about the cold 🙂
SO – to stop that from happening – I’m enticing you to stay with this SUNNY CITRUS TART!!! It deserves all caps. This beauty is SOOO easy to make, and you know what? It’s fairly light in calories, but BIG on taste. Just what we need to have a little hope that spring might actually be on its way, right?
One of the only good things about winter is the citrus! It’s so bright, fresh and beautiful!
What’s your favourite citrus fruit? I personally love a juicy, pink grapefruit. Have you tried my glazed grapefruit scones yet!? They’re so good this time of year. I’m thinking a citrus donut recipe should be in the works soon, too. Or maybe a cheesecake. How do I not have a cheesecake on the blog yet? That needs to change. Soon. Anything you’d really love to see, in particular?
I made this tart a week or two ago, and I’m already excited to make another. We devoured it.
What goes into it, you ask? I thought you’d never ask. I use one full brick of cream cheese (full fat) and 1 cup of plain Greek yogurt. A little bit of honey, a little lemon zest and juice and there you have it! I really, really recommend using full fat cream cheese and yogurt. The light stuff contains too much water content and the tart may be fairly runny. Plus, haven’t you heard? Full-fat is the new low-fat. 😉
The crust itself is also SO easy – only 3 ingredients! It’s completely grain-free, made with almond flour, coconut oil and honey.
Isn’t it funny how you sometimes find yourself baking and cooking with ingredients that you never would have imagined using a few years ago? I use so much almond and coconut flour now!
You can decorate the top with whatever fruit you have on hand, or nothing at all. I imagine some berries on top would also be beautiful! I loved the idea of using cut citrus since the filling has that nice little lemon-y zing.
If you’re planning on making this for brunch or dessert, be sure to leave enough time for the filling to chill (3-4 hours). I would definitely recommend making it the night before, if you’re serving it in the morning!
I hope you feel a little cheerier after looking at all the pictures of this tart – I promise – I will (try) not to complain about the weather on my next post! Cheers!
Sunshine in the form of a sweet, creamy citrus tart with a super simple grain-free crust and rich, dreamy filling. This tart is paleo, gluten-free and grain-free and DELICIOUS. Make it for your next weekend brunch!
- 1 1/2 cups almond flour
- 1/3 cup coconut oil, melted (sub avocado oil)
- 2 tbsp honey (or agave)
- 1/4 tsp salt
- 8 oz full-fat cream cheese, softened
- 1 cup plain, full-fat Greek yogurt*
- 1/2 lemon, juice and zest
- 1/4 cup honey (or agave)
- Sliced citrus, berries for topping (optional)
- Preheat the oven to 350 F and lightly grease a 14 x 5″ tart pan*. In a medium mixing bowl, mix together the almond flour, melted coconut oil and honey. Use a fork to thoroughly combine the ingredients into a soft dough. Press the dough evenly into the tart pan, pressing down firmly all over. Bake the crust for 10 minutes, until lightly browned on the edges. Remove and let cool completely.
- Prepare the filling in the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer. Combine together the cream cheese and yogurt on medium-high speed for about 2 minutes, before adding the lemon juice, lemon zest and honey. Mix together until thoroughly combined. Empty the filling into the tart crust, spreading it out evenly. Chill the tart for 3-4 hours, adding any toppings prior to serving.
Leftovers keep well in the fridge, in an airtight container for 3-4 days.
- I use plain Greek yogurt, but I think a coconut yogurt, or even lemon yogurt would be SO good in this!
- This can also be made in a round 9″ tart pan