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this one...

this one's a good one.

Lemon-Coco Tart with Buckwheat Crust 

I decided to get adventurous with my traditional standby Tartine lemon tart recipe. I completely adore Tartine's lemon tart and have made it time and time again. However, due to my obvious obsession with buckwheat as of late, I decided to mix things up a bit. I used the exact recipe from my Buckwheat Moon cookies as the crust for this birthday tart. I also experimented with the lemon cream recipe, using coconut oil instead of butter. (I think it turned out great!) Crust can be made ahead of time (I made mine the day before and covered tightly with plastic wrap) and so can the cream (stored in a container in the fridge). Once both components are made, the tart can be assembled quickly.

Buckwheat Crust

 

3/4 c whole wheat pastry flour

1/4 c buckwheat flour

1/4 c walnut/almond/pistachio meal

1/2 c unsweetened finely shredded coconut, very finely minced
1/4 c extra-virgin coconut oil, softened
1/3 c fine-grain natural cane sugar
1/4 tsp salt
1 large egg, lightly beaten

  

Whisk the flour, nut meal and shredded coconut together in a medium bowl. Set aside. In a separate medium bowl, beat the coconut oil with the sugar and salt until it's smooth and looks a bit like a brown sugar frosting. Beat in the egg until everything is uniform in appearance. Add the flour mixture and stir just until incorporated. Turn the dough out onto the counter-top, knead it once or twice and gather it into a ball. Flatten the dough, wrap in plastic and and refrigerate for at least an hour. When you are ready to bake the crust, preheat the oven to 350F degrees. On a floured work surface roll the dough out 1/8-inch thick. If the dough cracks, let it sit and warm up for a couple more minutes. Roll into a circle, large enough to line the bottom and edges of a springform pan. Gently transfer the dough to the pan. (I had to do quite a bit of patching since the dough broke in a few spots, but don't worry--it still turns out great.) Dock the bottom of the crust with a fork. Place in oven for about 10 minutes, or until golden. Remove from oven and let cool completely.



Lemon-Coco Cream

1/2 c + 2 Tbsp lemon juice

3 large eggs

1 large egg yolk

1/2 c sugar

pinch of salt

1/2 c extra-virgin coconut oil

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine lemon juice, whole eggs, yolk, sugar and salt in a stainless steel bowl on top of double boiler. Whisk ingredients constantly for 10-12 minutes until the mixture becomes very thick and registers 180 F on a thermometer. Remove the bowl from over the water and stirring from time to time to release the heat. When the cream is ready, using either a regular blender, or an immersion blender, gradually add coconut oil to lemon mixture. The cream will be pale opaque yellow, and quite thick. You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days.

 

To assemble the lemon cream tart:

Have the tart shell ready for filling. Pour the lemon cream directly into the cooled tart shell. Shake the tart pan gently to smooth out the top of the filling. Chill the tart until firm, about 2 hours, before serving. I garnished this version with lavender and raw pinenuts, but the possibilities are endless.