A Lemon Tart Only a Mother Could Love

20140214-Strawberry chia jam, ugly lemon tart, and edamame salad-1155This tart could charitably be described as “rustic,” but even that might be pushing it. I’ll admit it – this tart is an ugly son of a gun. It also takes ages to set and it’s very lemony, so if you don’t like that you’ll hate this. However, if you can give this humble tart a second chance and look past it’s appearance, you’ll find that it’s also easy to make, no-bake, relatively good for you, and very fresh and yummy.

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So, maybe don’t make this when you’re trying to make a good first impression on your boyfriend’s mother, but ugly tarts need love too. Give this one a chance. It’ll reward you with plenty of flavour that will satisfy your sweet tooth without a huge portion size or sugar crash afterwards.

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Since this tart is set using only the chia seeds, it needs a while to fully set enough to slice. I’d recommend giving it about 24 hours in the fridge. It sounds like a hassle, I know, but I find that desserts that force me to prepare them ahead of time actually make occasions requiring tarts less hectic. Or, you know, teach me unwanted life lessons about patience. Whatever.

Ingredients:

1 cup almonds

1 cup dates

3/4 cup lemon juice

Rind of 2 lemons

4 tbsp chia seeds

3/4 cup brown sugar

In a food processor, blend the dates and the almonds until they hold together. This makes the crust. Using your hands and maybe the smooth side of a spoon, dump the date-almond mixture into a tart pan and smush it into a crust shape. The more you can compress it, the better it will hold its shape, so don’t be too gentle.

In a bowl, mix together the lemon juice, lemon rind, chia seeds, and brown sugar. Pour it into the tart crust, and put it in the fridge. Let it set for at least 24 hours so that the chia seeds can work their magic.

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Chia seeds are pretty crazy amazing, if you think about it. They can absorb huge amounts of liquid, and they’re nutritionally dense. Also, they’re tasty and kind of cute, like an itty bitty dino egg, if you look really closely. Yeah, you’re doing it. You’re looking. And you see what I mean.

The chia seeds are one of the reasons this tart is so good. They don’t have much flavour on their own, so the lemon can really shine. Also, for some reason they rise to the top a bit, leaving a lemony pudding middle layer  between them and the crust. I have no idea why it happens, but it’s delicious.

So, don’t be shallow – give the ugly tart a chance. You won’t regret it.

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A Lemon Tart Only a Mother Could Love
 
Prep time
Total time
 
This lemon tart is crazy ugly, takes ages to set, and it's super lemony, but it's also fresh and delicious and relatively healthy. So don't be shallow - give an ugly tart a chance. Ugly tarts need love too.
Author:
Cuisine: No-bake, vegan, tart
Serves: 1 tart
Ingredients
  • 1 cup almonds
  • 1 cup dates
  • ¾ cup lemon juice
  • Rind of 2 lemons
  • 4 tbsp chia seeds
  • ¾ cup brown sugar
Instructions
  1. In a food processor, blend the dates and the almonds until they hold together. This makes the crust. Using your hands and maybe the smooth side of a spoon, dump the date-almond mixture into a tart pan and smush it into a crust shape. The more you can compress it, the better it will hold its shape, so don't be too gentle.
  2. In a bowl, mix together the lemon juice, lemon rind, chia seeds, and brown sugar. Pour it into the tart crust, and put it in the fridge. Let it set for at least 24 hours so that the chia seeds can work their magic.

 

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