Lemon Tart with Sourdough Crust
For the crust:
soak ¾ cups flour in a ½ cup starter, mixed well for 4 hours
4 tablespoons cold butter or coconut oil, cut into pea size pieces
1/4 cup rapadura or date sugar
1 egg yolk
2 to 4 tablespoons cold water
Mix ingredients into dough until it has a grainy consistency continuing to work until it can be kneaded (add flour as needed), let rest for 30 minutes on counter, roll out on a floured board 1/8” thickness, lay into a greased pie pan, trim off edges and pinch sides.
Bake 10 minutes at 425
3/4 cup freshly squeezed lemon juice
3 lemons, zested
1 1/3 cups date sugar or maple syrup
½ cup fatty cream from top of full fat coconut milk (no gums)
Preheat the oven to 300 degrees F.
In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the coconut fat/cream.
Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.