Gluten-free Lemon Tart Collagen Slice

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If you’re a fan of lemon, you will love these! This Gluten-free Lemon Tart Collagen Slice is the perfect balance of enjoying something sweet, but allowing the citrusy lemon to shine through. This is also protein-rich thanks to our Creamy Vanilla Collagen Protein, and Lemon Tart Collagen Bars, to support glowing skin, a healthy gut, and faster muscle recovery.

Serves 10
Cook Time: 30 minutes
Dietary: Gluten-free, protein-rich

 

Ingredients

Crust

• 1 cup almond meal
• 1 cup Chief Creamy Vanilla Collagen Protein 
• 1 cup tapioca flour
• 1 cup shredded coconut 
• 3 x Chief Lemon Tart Collagen Bars
• 1/2 cup melted cultured butter or ghee
• 2 large free-range pasteurised eggs
• Pinch of sea salt 

Filling

• 1 cup fresh squeezed lemon juice (about 4 large lemons)
• Zest of 2 lemons
• 8 large free-range pasteurised eggs
• 1/2 cup pure maple syrup, or raw honey
• 1/2 cup melted cultured butter or ghee
• 1 tsp organic ground turmeric 
• Pinch of black pepper 
• Pinch of sea salt
• ¼ cup shredded coconut (to garnish) 

Method

Crust

1. Preheat the oven to 180°C and line a square metal baking pan with baking paper, so the paper goes up and slightly over the sides.
2. In a medium mixing bowl combine the crust ingredients until a dough forms.
3. Wet your hands with water and press the dough evenly into the bottom of the lined baking pan. The water on your hands prevents the dough from sticking to them.
4. Bake for about 18 minutes until golden brown.

 

Filling

1. Start by boiling your kettle. Add the filling ingredients (excluding coconut) to a medium heat-safe bowl, and whisk together.
2. Now place a medium saucepan on your stove top, and fill it with an inch of boiling water. Place the bowl over the boiling water so it rests on the saucepan, not touching the water below.
3. Once the filling starts to warm, whisk every minute, making sure you scrape down the sides of the bowl as it thickens. Whisk and stir for 10, or until the filling thickens into a custard-like texture.
4. Carefully remove the bowl from the saucepan using a tea towel or oven mitts, and pour the filling through a fine mesh strainer. This will strain out any small cooked egg whites and lemon zest. Use the back of a spoon to help push the filling through the strainer.
5. Carefully pour the strained filling on top of the crust, using the back of a spoon to spread evenly, and sprinkle over the coconut.
6. Turn down your oven temperature to 160 and bake for 12 minutes, or until the filling is set.
7. Remove from oven, let cool to room temperature, then place in the fridge to completely cool before slicing.
8. Store in an airtight container in the fridge for up to 7 days, or in the freezer for up to 2 months.

 

Collagen Protein Benefits:

1. Helps speed up muscle recovery
2. Helps build tendon strength
3. Helps reduce joint pain and improve mobility
4. Improves bone growth and density
5. Supports skin hydration
6. Reduces fine lines and wrinkles
7. Supports skin elasticity, thickness, and regeneration