First you eat with your eyes,your emotions, your memories...then your brain Recipe: French Lemon Tart

Written by Ward Alper

You eat with your eyes, your emotions, and your memory…then your mind.

Ward Alper, THE Decadent Diabetic

www.thedecadentdiabetic.com

Diabetic or not, many things tease you to choose the foods you eat. Sometimes it is how pretty it looks. Sometimes it is how bad your day has been. Sometimes it is the memory of what your grandparent made or perhaps a romantic dinner from years gone by. All this before you think about how good or bad a recipe is for you as a Diabetic. This recipe for Tart au Citron (lemon tart) reminds me of evenings in Paris at a sidewalk café, when I was in love with the world. The changes that make it more Diabetic Compatible don’t change the taste (although I do like this lower carbohydrate crust better), and certainly brings Paris into my dining room without the scent of Gitane smoke in the air. So it is not only good for my eyes, good for my soul, and good for my diet, but also good for my lungs. Once you taste this tart, you might agree it is really a treat for your palate. Voila!

 

Diabetic Compatible Tart au Citron

(lemon tart)

6 servings

Net carbohydrates    12g.

Note: This is a Diabetic Compatible take on an old French Classic. The use of ground nuts lowers the carbohydrate count, but does increase the fat content. It is very Quick and simple to make and might transport you to the streets of Paris, without the cigarette smoke.

 

 

 

 

Crust:

9-10 in tart pan with a removable bottom

Pam Spray for the pan

(9-10 inch removable bottom fluted tart pan)

¾ c. flour

¼ cup toasted nuts (either Almonds, Walnuts, or Pecans)

¼ c. GRANULATED SUGAR SUBSTITUTE

1 pinch salt

¼ tsp. cinnamon

1/8 tsp. cardamom (option but wonderful)

½ tsp. baking powder

4 tbsp.  butter or margarine

1 large egg

1-2 tbsp. iced water (possible?)

FILLING:

1 8 oz. pkg. cream cheese at room temperature (reduced fat, not fat free is ok)

2/3 cup GRANULATED SUGAR SUBSTITUTE

juice AND zest of 2 lemons (about 7 tablespoons)

3 large eggs

HOW I PREPARE THE RECIPE:

Crust: In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the almonds disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. Sometimes you will need to add a little water to make it form the ball. Remove dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.

Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it together in the pan using your fingers. Refrigerate for 15-20 minutes before filling

Filling:

Beat cream cheese in the bowl of a food processor or electric mixer until smooth. Add GRANULATED SUGAR SUBSTITUTE and beat until incorporated. Add eggs one at a time beating well after each addition. Add the lemon juice BUT NOT zest. Beat until well mixed.BY HAND stir in the zest.Pour into the crust and bake at 350 for 30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.Serve garnished with a few lightly sweetened Blueberries or strawberries or raspberries.