Creamy Lemon Tart
Ingredients
Almond Crust
-
2
cups
fine unblanched almond flour
-
⅓
cup
coconut oil, melted
-
3
tablespoons
maple syrup
-
1
teaspoon
ground cinnamon
Filling
-
8
oz
softened cream cheese
-
1
cup
plain greek yogurt
-
3
tablespoons
maple syrup
-
2½
tablespoons
lemon juice
-
1
teaspoon
vanilla bean paste
-
1
teaspoon
lemon zest
Instructions
- Preheat the oven to 350°F and prepare a 10-inch springform tart pan with cooking spray.
- In a bowl, combine almond flour, melted coconut oil, maple syrup, and ground cinnamon until sticky.
- Press the almond crust mixture evenly into the bottom and sides of the tart pan, then poke with a fork to prevent bubbling.
- Bake the crust for 12-15 minutes until lightly browned, then let it cool.
- In a medium bowl, mix cream cheese, Greek yogurt, maple syrup, lemon juice, lemon zest, and vanilla bean paste until smooth.
- Pour the filling over the cooled almond crust and spread evenly.
- Chill the tart in the refrigerator for 1-2 hours before serving.
Nutrition Facts (estimated)
Servings
10
Calories
294
Total fat
23g
Total carbohydrates
17g
Total protein
9g
Sodium
102mg
Cholesterol
14mg
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