• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pies & Tarts

    Lemon Curd Tart with Gluten-Free Fonio Crust

    14 February 2020 by Becky at Fikabröd Leave a Comment

    Leave a Review
    Lemon Curd Tart with Gluten-Free Fonio Crust
    Print

    Lemon Curd Tart with Gluten-Free Fonio Crust

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Yield: one 9" tart 1x

    Ingredients

    Scale

    Crust:

    • 1 cup (120g) Yolélé Fonio, cooked & cooled
    • 2 cups (184g) oat flour (certified gluten-free if necessary) [2]
    • ¼ cup (50g) granulated sugar
    • 1 tsp kosher salt
    • ½ cup (113g) butter, cold & cubed
    • 2 large egg yolks
    • 1 Tbsp vanilla extract

    Lemon Curd:

    • 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

    Instructions

    1. 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.
    2. 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!)
    3. 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.
    4. 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.
    5. Heat oven to 350°F.
    6. 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.
    7. Line crust with parchment paper, then fill with pie weights or one pound of dry beans to prevent your crust from rising.
    8. 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.
    9. To make the filling, place all lemon curd ingredients in a medium pot and mix until liquids and sugar have combined somewhat.
    10. 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.
    11. Place a metal sieve over a medium plastic or glass mixing bowl. Pour curd through sieve to prevent further cooking.
    12. Pour curd into tart crust, then place in refrigerator to set for at least 1 hour.
    13. After it’s chilled and firm, serve tart as-is or with whipped cream and berries. Either way, it’s delicious!

    Notes

    1. 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.

    Source: Yolélé

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

    « Baked Tahini Doughnuts with Tahini Chocolate Bourbon Glaze
    Aish el Saraya (Levantine “Bread of the Palace”) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Cheese Tea Sandwich Cookies
    • Aish el Saraya (Levantine “Bread of the Palace”)
    • Lemon Curd Tart with Gluten-Free Fonio Crust
    • Lychee-Strawberry Cookies

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Gift Guides
    • Macarons
    • Midsommar
    • Mini Pies & Pop Tarts
    • Muffins
    • No-Bake
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Spreads & Frostings
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2025 Fikabrod, LLC
    All Rights Reserved

    This website uses cookies to ensure you get the best experience on our website. By continuing to use our website, you consent to all cookies in accordance with our Privacy Policy.Got it!Privacy policy