Description
Sunshine in the form of a sweet, creamy citrus tart with a super simple grain-free crust and rich, dreamy lemon filling. This Greek yogurt dessert is gluten-free and grain-free and you can even make it low-carb!
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/3 cup coconut oil, melted*
- 2 tbsp honey (or agave)
- 1/4 tsp salt
Filling
- 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)
Instructions
- 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.
Notes
*You must use coconut oil, or melted butter as any other oil will result in a soft crust.
**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
- Prep Time: 20 minutes
- Cook Time: 10 minutes
