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
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!
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.