Yield: one 9" tart
- 1 cup (120g) Yolélé Fonio, cooked & cooled
- 2 cups (184g) oat flour* (certified gluten-free if necessary)
- ¼ cup (50g) granulated sugar
- 1 tsp kosher salt
- ½ cup (113g) butter, cold & cubed
- 2 large egg yolks
- 1 Tbsp vanilla extract
- 4 large eggs
- 4 large egg yolks
- ¾ cup (149g) sugar
- ½ cup lemon juice (3–4 lemons)
- zest of 3 lemons
- 12 Tbsp (170g) butter, cubed
*If you don’t have oat flour, you can grind old-fashioned or quick-cooking oats in a food processor, blender, or spice grinder until they become a very fine flour.
- In a small pot, add 1 cup water and ½ cup raw Yolélé Fonio; bring to a boil. Cover pot and simmer for 1 minute. Remove from heat and let stand covered for 4 minutes. Uncover, then gently fluff fonio with a fork.
- Spread fonio out on a plate or rimmed baking sheet to cool. Once cool, measure out 1 cup cooked fonio and set aside. Put remaining cooked fonio in storage container in fridge to enjoy later. (Fonio + roasted veggies + tahini dressing = a fab lunch!)
- In a large bowl, whisk together oat flour, sugar, and salt. Add butter and combine using the sanding method: rub the ingredients together with your fingers to fully incorporate the butter into the dry ingredients. Once properly mixed, the mixture will resemble slightly damp sand.
- Add egg yolks, cooled fonio, and vanilla. Mix with a spatula until dough is formed. Shape dough into a patty, then wrap tightly with cling film and set in fridge for at least 20 minutes.
- Heat oven to 350°F.
- Tearing off hunks of dough, line 9" tart pan by pressing dough onto bottom and up sides of pan. Make sure the crust is roughly ½-inch thick.
- Line crust with parchment paper, then fill with pie weights or one pound of dry beans to prevent your crust from rising.
- Bake for 35–40 minutes. Remove pie weights/beans and parchment, then bake for 5 minutes more until dough is fully set. Move to wire rack to cool completely before adding the lemon curd.
- To make the filling, place all lemon curd ingredients in a medium pot and mix until liquids and sugar have combined somewhat.
- Place pot on burner set to low. Stir continuously with a rubber spatula until mixture thickens and reaches 170°F, roughly 8–12 minutes.
NOTE: You can test if it’s done by dipping a spoon into the curd and running your finger through it. If the curd does not immediately flow back into the path left by your finger, it’s done.
- Place a metal sieve over a medium plastic or glass mixing bowl. Pour curd through sieve to prevent further cooking.
- Pour curd into tart crust, then place in refrigerator to set for at least 1 hour.
- After it’s chilled and firm, serve tart as-is or with whipped cream and berries. Either way, it’s delicious!